“Monday cold cuts” is a key dish in our house: it shows our intent to use every scrap, to make the most of what we have, but it also gives me a break. It is one meal I don’t have to think about other than sharpening the carving knife. The appearance of thin slices of cold meat on the first day of the week also gives me a chance to consider a side dish more interesting than a baked potato. Sometimes I bring out a bubble and squeak, fried in my old cast-iron pan, or some leftover mashed root vegetables warmed in a bowl over hot water with a tablespoon of butter; other times it’s red cabbage, shredded with pickled walnuts as black as coal. Another favorite is a warm salad of some sort of root vegetable, fried or steamed, then turned in a mustardy dressing.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.