Big Mama always had a large supply of dried apples on hand for recipes like this one. It was a family favorite because these simple flavors could be served with almost anything. When researching this particular dish with the family, very different memories surfaced regarding the crust. Some remembered the apple rolls having a very puffy dough crust, while some remembered it being thin and flaky. After pondering this conundrum, I concluded that Big Mama made this recipe to use up leftover dough; the crust would vary depending on whether she had been making biscuits, pie shells, or rolls. This is only a hypothesis, but I encourage you to try all three types of dough for these delicious apple rolls!
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.