Pat: There is nothing like the smell of a pot roast cooking in the oven. My mother made a mean pot roast; her secret was using dried Italian seasoning on the meat, and it’s a technique I’ve incorporated into this recipe. The flavors of the dressing really permeate and tenderize the roast. A well-seasoned cast-iron Dutch oven (or an enamel-coated Dutch oven) is our favorite cooking vessel for this roast. Here we call for a boneless chuck roast, because the well-marbled cut keeps plenty moist, but you can also use a 4- to 6-pound bone-in roast (you’ll need to cook it for another 45 minutes). Gina: Ladies, this is also a great dish to make when your schedule is tight. You can sear the meat, then throw it and the remaining ingredients into a slow cooker and head off to work. Make some cornbread when you get home, and it’s a wrap.
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.