THIS RECIPE IS ESSENTIALLY A RIFF OFF Eggs Benedict using cheese sauce instead of hollandaise. The cheese sauce is richer, more flavorful, and easier to make ahead. It’s also a great way to use up any remaining bits of cheese from a cheese plate. The base is usually an English muffin, but you could use any kind of toasted bread. If you’re serving a crowd, offer eight or twelve small bowls of toppings that guests can choose from to customize their own egg creations, including leftovers from the night before.
Turn humble onions into this thrifty yet luxe pasta dinner.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.