Pat: The Monte Cristo is a coffee-shop staple, a sandwich made with ham, turkey, and Swiss cheese, dipped in batter, and fried until golden. It appears in different guises across the country, and, depending on where you order one, it can also be served grilled, deep-fried, or open-faced. We’ve given this sandwich a Neely spin, layering ham, smoked turkey, and Muenster cheese on white sandwich bread and adding hot-pepper jelly as a finish. We fry ours, then dust it with confectioners’ sugar, creating a delicious play of salty and sweet flavors and crispy and gooey textures. A spoonful of fresh peach preserves is a delicious condiment for this sandwich.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.