Gina: Lord knows I love a hot, sizzling grilled sausage, but sausage served all by its lonesome is kind of like a basic dress without accessories, you know what I’m saying? A classic is always improved by a dash of color and a bit of sass. That’s why this dish is a nice change of pace—pork sausages are braised with an array of peppers (in assorted colors and heat levels), onions, beer, and mustard. The resulting sausages and piquant braising liquid are especially good served atop steamed rice, grilled Italian bread, or creamy grits made with cheese.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.