Eggs Benedict is a decadent breakfast composed of two crispy slices of good Canadian bacon on top of two halves of a toasted English muffin. Two perfectly poached eggs sit on top of the Canadian bacon, and the eggs are covered with rich, lemony hollandaise sauce. Serve with Home Fries (page 209), Skillet Hash Browns (page 211), or Stone-Ground Hominy Grits such as Hoppin’ John’s or Anson Mills (page 207).
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.
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 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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.