Other than sharing the quickbread gene, this beer batter bread doesn’t have much of a Southern heritage. For minimum effort and maximum results, it’s hard to beat. This takes the phrase “dump and stir” to a whole new level. Different beers produce breads with different flavors and textures. This recipe calls for stout, producing a bread somewhat dark in color with a slightly heavy flavor. It goes well with a hearty stew such as Boeuf Bourguignonne (page 91) or Old-fashioned Pot Roast (page 89). Lighter ale produces a lighter loaf and would be more appropriate with milder dishes such as Potato and Cheddar Soup (page 241).
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.