GINA Outside of England, I know it may seem out of the ordinary to have prime rib, but after having so much ham or turkey, we like to mix it up a little bit—and Pat loves a juicy steak. That’s one thing that’s nice about the Neely household: you can expect the unexpected. I remember, the first time we served it, everybody was shocked and talked about how it looked so pretty, they didn’t want to slice into it. But if you know my brother Ronnie and Pat’s brother Mark, that thought about not slicing the roast didn’t last very long. And tasting this ruby port sauce is almost as fabulous as opening that present you’ve been hinting at all season.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.