Orange butter enhances the flavor of many dishes, from pancakes, waffles, and quick breads to savory roasted chicken, pork, or fish. It takes minutes to make this compound butter, but plan to make it at least thirty minutes in advance so the orange juice reduction has time to cool. Be sure your butter is still a little firm, but not so firm that it won’t whip in the mixer. To accomplish this, let the butter sit out at room temperature for a half hour to an hour.
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.