A prime rib roast is such a great way to feed a crowd—it’s always on my Christmas dinner table. Sure, it’s delicious and decadent, but what most people don’t know is that it’s easy as hell to cook on a smoker or grill. Note that there are two separate cuts that are considered “prime rib”: The first cut (ribs 1 through 3) is closer to the loin and thus more tender and less fatty. The second cut (ribs 4 through 7) is closer to the chuck end and is denser and fattier. Ask your butcher for the first cut—it’s worth it—and buy the very best quality beef, with the most marbling, that you can afford. The recipe I’m giving here is for a smaller roast, but the same technique (with a slight adjustment on the time—a good rule of thumb is to allow about 30 minutes per pound) can be applied to a prime rib of any size.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.