What could be more American than a pot of baked beans? From “Beantown’s” own Boston baked beans to one of the South’s favorite sides for a plate of barbecue, baked beans are an integral part of our culinary heritage. Molasses is a traditional ingredient here; its dark, rich flavor and thick texture give the dish its characteristic sweetness and consistency. I use a little less than most folks and supplement it with a generous dose of honey to mellow it out and allow the rest of the flavorings—dark rum and barbecue sauce among them—to shine. My southwestern culinary leanings are what prompt me to use black beans. I like their somewhat firm texture, but you could certainly use traditional navy beans if you’d prefer. The fat and smoky flavor of bacon is essential. Double-smoked bacon gives you even more of that amazing taste.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.