It took my mother years to convince Chef Heinz at the Beaumont Country Club to share his recipe for brandied Cheddar cheese soup. Once she got the recipe, it became one of her favorite party soups. I’ve tweaked it a little, substituting beer for brandy and omitting the Cheese Whiz (it was the 1960s, after all). Serve it in little bowls, shot glasses, or espresso cups, so friends can pick it up and enjoy this rich, tummy-warming combination in a few sips, without a spoon.
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.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.