This is a festive roast for a holiday meal. Ask the butcher to prepare it so the chops can be cut into serving portions easily. Allow one to two chops per adult serving. Because the crown roast of pork is a very lean cut, it should be cooked to 160°F. It has a tendency to be oval rather than round because it is made from two pork loins trimmed and tied together. To improve the shape, I place a lightly oiled, heatproof glass jelly jar down into the center (described in step 3).
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.