C’mon, how could we not include this seventies’ entertaining classic? But fear not, these aren’t tired chafing-dish buffet standards; they are a delicious duo of beef and pork, along with a well-spiced mixture of allspice and mustard powder and a touch of heavy cream. While people may argue over authenticity, we’re not Swedish, but we know these are darn good. Serve them with our Mushroom Gravy (page 63), Mashed Potatoes (page 79), and a bit of lingonberry jam.
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.