Adding a little sugar to frozen vegetables is an old country kitchen trick for turning the clock back to summer. It occurred to us that revitalizing frozen corn in some sugar water is essentially a sweet brine. The other trick is plenty of butter, just like corn on the cob. The first time we tried this was for a winter cheater barbecue party with piles of cheater brisket, pulled pork, and hot drums. Everybody loved the cute little cups of peppery sweet corn. It tasted remarkably fresh and was loads cheaper than out-of-season fresh corn or frozen ears. Corn absolutely goes with every kind of American barbecue.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.