French Onion Soup
Deeply caramelized onions simmered in rich beef broth, crowned with toasted baguette and a bubbling, browned blanket of Gruyere.
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Deeply caramelized onions simmered in rich beef broth, crowned with toasted baguette and a bubbling, browned blanket of Gruyere.
Crispy fried pork tossed with bell peppers, onion and pineapple in a bright, tangy sweet and sour sauce. A takeout favorite made fresh.
Layers of homemade vanilla custard, ripe bananas and vanilla wafers under a toasted cloud of meringue, the Southern way.
Shaved ribeye griddled with sweet onions and blanketed in melted provolone and American cheese, piled high on a soft toasted hoagie roll.
Tender beef and pork meatballs with parmesan and parsley, browned and simmered in a slow garlic tomato sauce, served over spaghetti.
A thick, velvety soup of sharp cheddar and lager with carrots, celery and a touch of mustard, topped Wisconsin-style with buttery popcorn.
Flour tortillas packed with crispy potatoes, sausage, soft scrambled eggs and melted cheddar, then toasted until sealed. Freezer-friendly.
A thick, airy rectangular pan pizza with crunchy caramelized cheese edges, pepperoni tucked under the cheese and stripes of warm tomato sauce on top.
Yogurt-marinated chicken charred under the broiler, then simmered in a spiced tomato and cream sauce. Restaurant flavor with a home-kitchen method.
Charred, peeled poblano peppers stuffed with melty Chihuahua cheese, dipped in a fluffy egg batter, fried golden and served in a light roasted tomato sauce.
A whole wheel of brie wrapped in flaky puff pastry with fig jam, toasted pecans and thyme, baked until golden and gently oozing.
Crisp greens and radicchio with sweet sliced pears, maple-glazed walnuts, creamy Gorgonzola and a tangy cider vinaigrette.
Spiced, lemony chicken thighs roasted with red onions until crisp at the edges, sliced and piled into warm pitas with garlicky tahini yogurt sauce.
Tender allspice and nutmeg-scented beef and pork meatballs browned in butter and simmered in a creamy brown gravy with lingonberry jam.
Cubes of paneer, peppers and onion marinated in spiced yogurt, then charred on skewers under high heat and served with mint chutney.
Dry-rubbed baby back ribs baked low and slow in foil until tender, then brushed with barbecue sauce and caramelized under high heat.
Crisp, blistered homemade shells filled to order with sweet, orange-scented ricotta cream, chocolate chips and pistachios.
Tender summer squash and sweet onions folded into a creamy cheddar custard and baked under a crisp, buttery cracker topping.
Light, pillowy homemade potato gnocchi bathed in a rich gorgonzola cream sauce and finished with toasted walnuts and chives.
A creamy Thai coconut chicken soup perfumed with lemongrass, galangal and lime leaves, balanced with fish sauce, lime and chile.
Crisp, deep-pocketed waffles with a light, airy center thanks to whipped egg whites folded into the batter.
Big, foldable New York-style slices with a crisp, chewy crust, a garlicky oregano tomato sauce, stretchy mozzarella and crispy cupped pepperoni.
A home-style North Indian chicken curry with deeply browned onions, whole spices, tomatoes and yogurt, simmered until the sauce clings to every piece.
Lacy, golden zucchini fritters flecked with feta, scallions and dill, served with a cool, tangy yogurt sauce loaded with more feta and lemon.