Name: Hot and Smoky Baked Beans
Yield: Serves 8 to 10
Ingredients: 6 bacon slices; 1 1/2 cups chopped onion; 1 1/4 cups purchased barbecue sauce; 3/4 cup dark beer; 1/4 cup mild-flavored (light) molasses; 3 tablespoons Dijon mustard; 3 tablespoons (packed) dark brown sugar; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 4 to 6 teaspoons minced canned chipotle chilies; 6 15- to 16-ounce cans Great Northern beans, drained; Chopped fresh parsley

Image may contain Plant Food Produce Vegetable Bean and Lentil

Hot and Smoky Baked BeansSteve Cohen

Serve these hot or at room temperature.

Recipe notes

Beer-Battered Onion Rings

Easy to make, impossible to stop eating.

Spaghetti With Cabbage, Pancetta, and Calabrian Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Smothered Italian Sausage

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.

Smothered Italian Sausage

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.

Creamy Fondue Beans

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

Luscious Banana Pudding

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.

Grasshopper Brownies

These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.