Adding a little sugar to frozen vegetables is an old country kitchen trick for turning the clock back to summer. It occurred to us that revitalizing frozen corn in some sugar water is essentially a sweet brine. The other trick is plenty of butter, just like corn on the cob. The first time we tried this was for a winter cheater barbecue party with piles of cheater brisket, pulled pork, and hot drums. Everybody loved the cute little cups of peppery sweet corn. It tasted remarkably fresh and was loads cheaper than out-of-season fresh corn or frozen ears. Corn absolutely goes with every kind of American barbecue.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.