This is yet another recipe that evokes that nostalgic, “Why don’t people make this anymore?” feeling, like a beautiful picture from the old Larousse, a civil-war reenactment, or sleeping on a train. There is only one good reason to make this dish: because you can! Thankfully, people like Frank, Marco, and Emma (our kitchen mainstays and true Joe Beefers) see the value in making historically relevant dishes like this, and it stays with them forever and can live on. The most difficult part of this recipe is measuring the dough to cover the pâté. Although some pâtés are served hot, the salt content in this one means it only tastes good cold. We serve it with some mustard and a glass of Morgon.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
Crispy. Golden. Fluffy. Bubbe would approve.