Pat: All it takes is a spoon and a wedge of warm buttered cornbread to turn these sweet Southern baked beans, made with chunks of chopped pork, into a meal. Tangy baked beans are a Memphis trademark—we serve them sweeter than other regions around the country do. At our restaurants and at home, we flavor the beans with molasses, brown sugar, and our famous Neely’s Barbecue Sauce—as well as plenty of chopped pork. The hickory flavor from chunks of smoked pork gives this dish some toothy tang.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.