When we were children, we never made homemade ice cream unless we had company. I’m not sure if it was because we were being sociable or if it was because we needed help with the old hand churn. After working that hard, you definitely deserved a big bowl of ice cream! Daddy always added fresh peaches to this recipe because he loved homemade peach ice cream. Feel free to experiment with a fruit you love. I usually make it plain, then put out bowls of peaches, strawberries, bananas, nuts, and chocolate syrup so my guests can top it as they please.
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.