I think making someone else’s recipes is a wonderful way to remember them when they’re no longer with us. Garth’s brother Jerry loved my cooking, and he was a good cook himself. He always made me feel he truly appreciated the meals I made for him, and I loved him for it. He had a wonderful smile and a great spirit. Jerry brought these pecans out to the house one day, and I only stopped eating them when they were gone! The butter and sugar make them crunchy, sweet, and rich.
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.