Name: Broccoli Cheddar Cornbread
Yield: Makes 6 servings
Ingredients: 1/2 cup unsalted butter; 1 medium onion, chopped; 2 garlic cloves, minced; One 10-ounce package frozen chopped broccoli, thawed but not drained (or see headnote); Two 8 1/2-ounce boxes cornbread mix; 1/2 cup whole milk; One 8-ounce container cottage cheese; 4 large eggs; 1 tablespoon salt; 1 cup plus 2 tablespoons grated sharp cheddar cheese, for topping

Image may contain Food Bread Dessert Cake and Pie

Broccoli Cheddar CornbreadShelly Strazis

Pat: Broccoli in cornbread—who knew? But sometimes you need to go to great lengths, and be very crafty, to get your kids to eat more vegetables. The result in this instance is a moist, incredibly satisfying cornbread that gets added richness from both cottage and cheddar cheese. We call for frozen broccoli, which makes this recipe easy enough to whip together in the time it takes your oven to preheat. (You can also use 2 1/2 cups of fresh steamed broccoli.)

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.