We hadn’t had Mama’s pork chops and rice bake in years when Bobby—who is on a pork chop kick—decided it was worth reviving. We brown the chops like Mama taught us, to give them a really rich flavor and seal in the juices. Then we smother them in cheese, which is our own addition to Mama’s classic recipe, and bake them with cream of chicken soup and rice for one of the most luscious one-pot suppers ever. We make a version of this at The Lady & Sons, where it’s a real crowd-pleaser.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.