I’m sure this dish will take you back, whether you make it with “Italian” string beans (those flat wide ones), regular string beans, or the more expensive, thinner haricots verts. It isn’t necessary to start with a long-simmered tomato sauce for these beans; in fact, the flavor will be fresher with this quick-cooked marinara made right in the pan. The acidity of the tomatoes will turn the string beans a sort of olive green. That doesn’t bother me at all—it reminds me of the way my grandmother cooked vegetables. Maybe they weren’t the brightest-green vegetables I’ve ever seen, but they certainly were the most delicious.
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.