Pat: There is nothing like the smell of a pot roast cooking in the oven. My mother made a mean pot roast; her secret was using dried Italian seasoning on the meat, and it’s a technique I’ve incorporated into this recipe. The flavors of the dressing really permeate and tenderize the roast. A well-seasoned cast-iron Dutch oven (or an enamel-coated Dutch oven) is our favorite cooking vessel for this roast. Here we call for a boneless chuck roast, because the well-marbled cut keeps plenty moist, but you can also use a 4- to 6-pound bone-in roast (you’ll need to cook it for another 45 minutes). Gina: Ladies, this is also a great dish to make when your schedule is tight. You can sear the meat, then throw it and the remaining ingredients into a slow cooker and head off to work. Make some cornbread when you get home, and it’s a wrap.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.