GINA Pat says no Super Bowl should ever be viewed without a beer, but I’m the queen of cocktails, and who needs regular beer when you can have a Michelada cocktail? When we filmed the show Road Tasted with the Neelys, we discovered this spicy beer in Santa Fe, where it is generally served during Fiesta. It has such a unique flavor, and sometimes it’s nice to mix it up and serve the totally unexpected . . . but you definitely need to be ready for the spice. If you want to add a little something special, you can rim your glasses with lime, put salt and chile powder on a separate plate, and dip the rims of the glasses in it—just to give the cocktail a little something extra! Go ahead—drink it, and score a touchdown!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.