I am the queen of Sloppy Joes, and as queen, I get to make the rules: 1. Sloppy Joes must be served with potato chips and red Jell-O with bananas. Other fruits are acceptable in a pinch, but the Jell-O must be red. 2. Any meat that falls out of the bun must be scooped up and eaten on a potato chip. 3. Any leftover Sloppy Joe must be reheated and eaten directly out of the container with potato chips to scoop it up.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.