Many people think the term porterhouse refers to the size of the steak, but that is not the case. Porterhouse is an on-the-bone cut with a portion of the flavorful strip on one side of the bone and the tender filet on the other. With its lacquering of barbecue sauce and side of a corn–collard green tart, this dish is an ode to the South. The Carolinas are fanatical about mustard-based barbecue sauces. Mustard lends a tangy heat that is offset by dark, sweet molasses, and both are mellowed by mild honey and light rice wine vinegar. This barbecue sauce is as at home with lamb as it is with the smoked pork of the Carolinas. The tart’s savory filling is basically a corn pudding run through with strips of collard greens.
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.