Meat loaf is something every man ought to know how to cook. I developed my recipe when I started having my cooking schools. I always host a Friday night meetand-greet Lowcountry Boil, but inevitably some of my students don’t eat seafood, and for them I created individual meat loaves—kind of like large meatballs made for just one person. Everybody knows the best thing about meat loaf is the sandwiches you can have the next day with the leftovers; these are no different.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.