Aunt Elsa always had a huge container of biscuit mix in her freezer, so whenever she needed biscuits she would scoop some out, add water or buttermilk, and have a batch baking in just a few minutes. When I was a kid, it seemed like magic. I was an adult when she brought me my first container of mix and I realized that this magic powder was in fact her own version of instant biscuit mix! Sometimes I mix up 3 or 4 times the recipe and store it in the freezer so I, too, can make magic biscuits. Tender and flaky, they are best straight out of the oven. The baked biscuits don’t store well, but I’ve rarely had any leftovers!
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.