Cereal milk is made. Panna cotta, conquered. Easy, right? On to ice cream. Scoop the ice cream into your favorite pie crust (see page 59 for our Cereal Milk Ice Cream Pie), sandwich it between your favorite cookies (mine is the Cornflake Chocolate-Chip-Marshmallow Cookie, page 55), or scoop it into a bowl and decorate with your favorite breakfast cereal and jam or jelly.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.