Pat: Brushed with butter, rubbed with spices, and dressed the way you want it, our barbecue baked potatoes (which are essentially baked potatoes loaded with toppings) will make your stomach skip a beat. These are fun to make with your kids, because they can dress up their taters with all kinds of goodness—meat, sour cream, shredded cheese, chives, and so forth. Depending on what stuff and how much of it you load onto each potato, these can serve as a side dish or an entire meal. For a healthier spud, Gina follows this recipe with a lightened-up twice-baked tater that is just as tasty as my belt-busting variety.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.