GINA If you are having an Easter-egg hunt, you might as well have deviled eggs. I remember asking my great-great-grandmother, “Why do they call them devil eggs?” And she replied, “Because if you eat too many, the devil will show up!” To this day, I have never understood that saying, but I miss all those little pearls of wisdom that my mom and grandmother used to share. The two of them were magic together, and they always kept us guessing. Pat had a similar experience: as a child, he always wondered how his mother got the insides of the hard-boiled egg out, made a delicious egg mixture, then put it back in! Deviled eggs are easy and even fun to make with the kids. Here, once again, I do my thing as the “Spice Fairy” with a magic sprinkling of black and red pepper, which gives this dish just the right amount of kick.
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.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.