This was the first recipe we came up with for Beecher’s. It was created specifically for the mac and cheese, but then we realized we could use the sauce in all sorts of dishes: Mix it with a little white wine for a rich fondue sauce, spoon it over poached eggs (see Poached Eggs with Cheese Sauce, page 214), or pour it over steamed broccoli for an easy veggie dish. You can experiment with other leftover cheeses to create new flavor combinations.
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.
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 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.
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.
The silky French vanilla sauce that goes with everything.