Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form—by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.