Béchamel, a basic French white sauce made with butter and cream or milk, is combined with a generous amount of homemade sausage, then poured over warm, flaky biscuits. It’s as addictive as it is undeniably rich. For extra decadence, put poached eggs (see page 75) on top of the biscuits. Make the biscuits ahead of time and freeze them for up to two months. Rewarm in a preheated 350°F oven for 10 to 15 minutes.
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.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.