An easy, luxurious, and always surprising dish in which the milk becomes curds and the pork wonderfully tender. As long as you use the right cut, that is: be sure to get a roast from the shoulder end, either a rib (shoulder) roast or a piece of shoulder (Boston butt). The garlic variation is really majestic, but I begin with the milder version for those non-garlic-lovers out there. This is a very rich, very filling dish. You might serve it with nothing more than bread (or rice) and salad. Other cuts of meat you can use here: to my surprise, a friend suggested I try this with bone-in chicken thighs, and it worked beautifully. Much quicker, too.
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.