The patty melt first appeared on the American diner scene in the 1940s and is still a favorite more than sixty years later. Take a good look at what it is—meat and cheese pressed between slices of buttered bread—and you might wonder: Was the patty melt America’s first panini? As a rule, my perfect burger consists of a thicker patty served on a soft roll, but everyone needs to break the rules, even their own, once in a while. This patty melt, with its sophisticated jam-like onion relish and buttery Gruyère cheese, makes breaking the rules extra delicious.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.