Elegant and timeless, roasted prime rib is my idea of the quintessential dinner party centerpiece. The best part is that, unlike many other “fancy” dishes, it couldn’t be easier—just pop the roast in the oven and let it do its thing. The meat should be allowed to marinate at least one full day or night, but if you have the time, let it dry in the refrigerator for up to two days; doing so tenderizes the meat and intensifies the flavors. Either way, ask the butcher to leave the bones attached to the meat, which ensures that the roast will be juicy and flavorful.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.