Pat: Brushed with butter, rubbed with spices, and dressed the way you want it, our barbecue baked potatoes (which are essentially baked potatoes loaded with toppings) will make your stomach skip a beat. These are fun to make with your kids, because they can dress up their taters with all kinds of goodness—meat, sour cream, shredded cheese, chives, and so forth. Depending on what stuff and how much of it you load onto each potato, these can serve as a side dish or an entire meal. For a healthier spud, Gina follows this recipe with a lightened-up twice-baked tater that is just as tasty as my belt-busting variety.
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.