Pat: A breakfast sandwich should be a thing of beauty, a stackable, delectable, calorie-laden gut-buster of a meal. This one is all those things. I usually have this sandwich on a warm buttermilk biscuit, but you can also split a glazed doughnut in half and use it as the “bread” (you’re already down the rabbit hole with the bacon, sausage, and cheese, so you might as well go whole hog with the biscuit or doughnut). Butter and hot sauce are the only condiments that I need, but feel free to add a slather of mayo, mustard, or ketchup, if you like. Have a fresh pot of coffee ready when you prepare this one.
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.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.