I couldn’t do this book without including a blue cheese and bacon burger; the combination of a juicy burger, crisp, smoky bacon, and sharp and tangy blue cheese is just too good. You can top this burger with crumbled blue cheese or you can do what I often do and spoon some hot Blue Cheese Sauce (page 110) over the finished burger. Serve it with warm Homemade Potato Chips (page 98) and extra sauce for dipping; it’s insanely delicious. (See photograph on page 2.)
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
Crispy. Golden. Fluffy. Bubbe would approve.