Look no further for your next special-occasion meal, because this is it. Also known as a standing rib roast, this cut—tender, juicy, and loaded with flavor—is the king of beef. And as long as we’re celebrating, this dish is pushed to its over-the-top status by the accompanying béarnaise butter. This deceptively simple compound butter with shallots, tarragon, and a bit of tangy vinegar delivers the delicately herbal, luscious taste of a rich béarnaise sauce without the hassle and heaviness of its hollandaise base. The only thing I find lacking in most prime rib dishes is that crusty exterior I love, but I’ve taken care of that by borrowing a technique from my friends in Louisiana—blackening. It encrusts the luscious meat in an extra layer of flavor and texture.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.