My mom used to cook greens in such big batches that she would wash them on the rinse cycle in the washing machine. For her, a “mess” was a discrete unit of measurement equal to approximately one large grocery bag full. I think most Southerners operate under this assumption, at least as far as greens are concerned. It may seem like you’re starting out with far more greens than you’ll ever need, but keep in mind that they’ll cook down quite a bit. If they don’t all fit in the pan at first, start with as many as will fit and add to the pot as the greens cook down.
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.