The crockpot might just have been invented to turn out the most tender pot roast you’ve ever had. Slow cooking makes the meat and veggies here so delicious that you might want to keep the recipe on hand for when company is coming for dinner. We think it’s so special that we serve a version of this at The Lady & Sons. And if you make it in advance, this pot roast just keeps getting better. We eat this with Buttery Stone-Ground Grits (page 25) when we get together for a family dinner.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.