Cheesy Potato Casserole Ingredients

Ten pantry items build the base, and three more make the topping.

Casserole

• Frozen shredded or diced hash browns: thawed and squeezed dry in a clean towel.
• Onion: minced very fine so it softens right into the base as the casserole bakes. Sauteing it first is an optional upgrade, see the recipe notes.
• Unsalted butter: melted, so it blends into the base instead of seizing into clumps.
• Condensed cream of chicken soup
• Sour cream
• Shredded sharp cheddar: sharp, not mild, so the cheese still reads after baking.
• Onion powder
• Garlic powder
• Kosher salt
• Black pepper

Cornflake Topping

• Cornflakes: lightly crushed, not powdered.
• Unsalted butter: melted, and tossed through the flakes before they go on.
• Shredded cheddar

Full recipe quantities listed in the recipe card at the bottom of the article.

How to Make Cheesy Potato Casserole: An Easy Guide

Preheat the oven to 350F and butter the dish first. The whole thing comes together in one bowl.

Whisk the Creamy Base

In a large mixing bowl, whisk the melted butter with the condensed soup and sour cream. Add the seasonings and whisk until the base is smooth.

Melted butter matters here. Because cold butter will not disperse, you end up with greasy pockets instead of one glossy base.

Fold In the Hash Browns and Cheddar

Squeeze the thawed potatoes dry in a clean towel, then fold them in with the shredded cheddar and the minced onion until evenly coated.

Stop as soon as it looks coated, because mashing the hash brown potatoes turns the texture pasty.

Raw minced onion keeps this a one-bowl recipe, and it is how I make it in the video. For deeper, sweeter onion flavor, cook the onion first in a tablespoon of neutral oil over medium heat until soft and translucent, about 5 minutes, and let it cool before it goes in.

Butter the Cornflakes

Spread the mixture into the prepared baking dish in an even layer. Do not pack it down, or the middle steams instead of baking.

Toss the cornflakes with melted butter. Scatter the remaining cheddar cheese over the casserole, then the buttered flakes on top.

Bake Covered, Then Uncovered

Cover with foil and bake 45 minutes, until the edges bubble hard and the center reads 165F. Pull the foil off and bake another 10 to 15 minutes.

The topping should be deep golden, not pale. Rest the casserole 10 minutes so it sets.

Make Ahead and Storage

This casserole holds well in the fridge or freezer, which is why it shows up at every holiday table.

Make It Ahead

• Assemble without the topping up to 2 days ahead and keep it covered in the fridge.
• Add the cornflakes just before baking so they do not soften overnight.
• Add 10 minutes to the bake time when it goes in cold.

Storing Leftovers

• Fridge up to 4 days in a covered container.
• Cool it first before covering, so condensation does not drip onto the topping.

Freezing

• Freeze it unbaked for up to 2 months.
• Bake from frozen covered at 350F for 60 minutes, then uncovered for 25 minutes.

Reheating Leftovers

• Reheat at 350F uncovered to bring the topping back to crisp.
• Skip the microwave if you care about the crunch. It softens the flakes.

Tips for the Best Funeral Potatoes

Small things separate a good pan from a great one.

• Shred your own cheddar: bagged shreds carry anti-caking starch that dulls the melt.
• Go sharp: sharp cheddar cheese has more flavor per ounce, so it survives the dairy and the starch around it.
• Thaw on a sheet pan: a single layer thaws fastest. Overnight in the fridge works if you plan ahead.
• Crush the flakes lightly: big shards toast unevenly, and dust turns to paste. Aim for rough pieces.
• Trust the thermometer: 165ºF in the center means the dairy has set and the foil can come off.
• Butter the dish: the edges caramelize deliciously instead of welding themselves to the glass.

Gluten-Free Au Gratin Potatoes

These Gluten-Free Au Gratin Potatoes use no flour thickener at all. Slice them thin and the sauce reduces and sets around every layer.

Fried Potatoes

These Fried Potatoes get parboiled first, which roughs up the surface starch. That rough edge is what fries into an audible crust.

Cornbread Casserole

My Cornbread Casserole is made from scratch, no boxed mix. The cornmeal soaks in boiling water first, which softens it. That is why it bakes up spoonable enough to replace the stuffing course.

Old Fashioned Baked Macaroni and Cheese

This Old Fashioned Baked Macaroni and Cheese starts with a butter and flour roux. The starch holds the cheese in suspension, so the sauce stays creamy instead of turning grainy.

Glazed Carrots

Glazed Carrots cook in a single pan on the stovetop. The butter and sugar reduce onto the carrots, so nothing pools at the bottom.

Crispy Kale Cauliflower Chickpea Salad

My Crispy Kale Cauliflower Chickpea Salad holds up for hours. Kale has enough structure that dressing softens it rather than wilting it.

Green Bean Casserole with Crispy Onions

Green Bean Casserole with Crispy Onions is built from scratch, with no canned soup and no packaged fried onions. You fry flour-coated onion slices yourself, and that is the whole difference.

Buttermilk Drop Biscuits

Buttermilk Drop Biscuits skip the rolling and cutting entirely. Buttermilk acid reacts with the baking soda, which is what lifts them so high.

Homemade Garlic Bread

Homemade Garlic Bread stirs raw minced garlic straight into softened butter. Raw garlic keeps its bite, so the flavor does not cook away into the crust.

Make-Ahead Herbed Peppercorn Brown Gravy

My Make-Ahead Herbed Peppercorn Brown Gravy is built days before the bird. It waits in the fridge, so you are not whisking drippings while guests hover.

Easy Pickled Onion

My Easy Pickled Onion takes five minutes of work and lives in the fridge for weeks. Acid resets your palate between rich bites, and it does the same job cranberry sauce does.

Spiced Carrot Ginger Soup

Spiced Carrot Ginger Soup is bright enough to wake up an appetite. Fresh ginger brings heat without any fat, so nobody fills up early.

Squash, Roasted Garlic and Goat Cheese Tart

Squash, Roasted Garlic and Goat Cheese Tart puts roasted squash and sweet roasted garlic on flaky puff pastry. Roasting the garlic whole turns it mild, so it spreads like butter.

Thanksgiving Leftover Casserole

Thanksgiving Leftover Casserole turns every container in your fridge into one dinner. It is the reason I deliberately over-make the potatoes.

Pulled Pork Rub Ingredients

This is the pork shoulder dry rub recipe I tested-to-perfection for my popular Instant Pot pulled pork recipe. It’s enough for a 3 to 4 lb pork shoulder.

• Brown sugar: the largest ingredient by volume, and what builds the bark over a long cook.
• Smoked paprika: a full tablespoon. This is where the smoke comes from without a smoker.
• Garlic powder: powder, not fresh, which would scorch over hours of cooking.
• Onion powder: equal to the garlic, for savory depth.
• Kosher salt: my recipe uses 3/4 tsp kosher salt per pound, which is perfect for a little flexibility on the size of the roast. One tsp kosher salt per pound is my upper range (as a food scientist!)
• Black pepper

Full recipe quantities listed in the recipe card at the bottom of the article.

How to Make Pulled Pork Rub: An Easy Guide

Break Up the Brown Sugar First

Brown sugar is damp, so it arrives in clumps. Rub it between your fingers before anything else goes in.

A clump that survives into the rub becomes a scorched spot on the bark. It is worth the extra thirty seconds.

Add the Spices and Mix

Add the smoked paprika, garlic powder, onion powder, salt and pepper. Stir until the color is uniform with no pale streaks.

Dry the Pork, Then Coat It

Pat the shoulder dry with paper towels. Cut it into pieces for more surface area and more bark.

Press the rub into every surface, including the fat cap and the sides. Shoulder has crevices, so get into them.

Make Ahead and Storage

Mix a big batch. Pulled pork is a make-it-for-a-crowd dish, so you will use it.

Storing the Blend

• Airtight jar: keeps for up to 6 months in a cool, dark cupboard.
• Expect clumping: the brown sugar is damp. Break it up before each use.
• A few grains of rice: dropped in the jar, they absorb moisture and keep it loose.

Seasoning Ahead

• Overnight is ideal: rub the shoulder and leave it uncovered in the fridge to dry-brine.
• Or straight away: shoulder cooks so long that the salt has plenty of time to work regardless.

Storing Cooked Pulled Pork

• Refrigerate: keeps in an airtight container for 4 days.
• Freeze in its juices: up to 3 months, and the liquid keeps it from drying out.

Tips for the Best Pork Shoulder Rub

A few things I have learned cooking a lot of shoulder.

• Cut it into pieces. More surface area means more rub, more bark and a faster cook.
• Kosher salt, not table salt. Table salt is denser, so the same spoon delivers far more sodium.
• Sear over medium. The sugar in this rub will burn on high heat before the pork colors.
• Save the cooking liquid. Toss it back through the shredded pork instead of draining it away.
• Rest before shredding. Give it 15 minutes so the juices redistribute.
• Double the batch. The rub keeps 6 months and shoulder is a crowd dish.

Pumpkin Ravioli Recipe Ingredients

I toss them in my 5-minute brown butter sage sauce for the classic finish.

You need just a handful of fridge and pantry staples for these wonton wrapper ravioli.

Pumpkin Filling Ingredients

• Canned pumpkin puree: plain pumpkin, not pumpkin pie filling.
• Ricotta
• Parmesan: finely grated, plus more for serving. It helps bind the loose filling and adds savory umami flavor.
• Egg yolk: adds richness and binds the filling.
• Kosher salt
• Nutmeg
• Black pepper

Ravioli Ingredients

• Wonton wrappers: about 32 squares, which makes about 16 ravioli.
• Egg wash: 1 egg beaten with 1 tbsp water, which glues the wrappers shut.

To Serve

• Pumpkin Ravioli Sauce
• Toasted hazelnuts or toasted chopped pecans
• Red pepper flakes

Full recipe quantities listed in the recipe card at the bottom of the article.

How to Make Pumpkin Ravioli: An Easy Guide

These homemade pumpkin ravioli come together in a few simple steps. Here is how I make them.

Make the Pumpkin Filling

In a bowl, mix the pumpkin puree, ricotta, Parmesan, egg yolk, salt, nutmeg and pepper. Stir until the filling is smooth and evenly combined. In a separate small bowl, beat the whole egg with 1 tbsp water to make the egg wash.

Fill the Wonton Wrappers

Lay out half of the wonton wrappers on a clean, dry work surface. Place about 2 tsp of filling in the center of each one, keeping the edges clean. Brush the edges with the egg wash so the top wrapper sticks tight.

Seal the Ravioli

Top each one with another wrapper and press firmly around the filling. Push out any trapped air as you go, working from the center outward. Then press the edges to seal them completely, so no filling can leak into the water.

Cook the Ravioli

Bring a large pot of lightly salted water to a boil, then lower the heat to a gentle boil. Cook the ravioli in 2 to 3 batches for about 2 minutes. They are ready when the edges look translucent and tender.

Resist the urge to stir them while they cook. The ravioli may stick to the bottom of the pot at first, but they release once cooked. Pulling them up too soon can tear the thin wrappers, so let them be.

Finish and Serve

Lift the ravioli out with a slotted spoon and toss them gently in the brown butter sage sauce. Top with extra Parmesan, toasted hazelnuts or pecans, and a pinch of red pepper flakes. Serve right away while the butter is warm and nutty.

Make Ahead and Storage

Wonton wrapper ravioli are best fresh, but a few make-ahead steps save time on a busy night.

Storing Leftovers

• Shaped, uncooked ravioli: Cook them within an hour or two, or freeze them. The moist filling softens the wrappers as they sit.
• Cooked ravioli: Toss with a little butter so they don’t stick, then refrigerate in an airtight container for up to 3 days.

Freezing

• Freeze in a single layer: Arrange uncooked ravioli on a parchment-lined baking sheet without touching, and freeze until firm.
• Bag them up: Transfer the frozen ravioli to a freezer bag and freeze for up to 2 months.
• Cook from frozen: Drop them straight into gently boiling water without thawing, and add a minute or two to the cook time.

Reheating Leftovers

• Skillet: Warm the ravioli in a little butter over medium-low heat until hot through.
• Microwave: Cover and heat in short bursts, since the thin wrappers can turn chewy.
• Fresh sauce: A spoonful of freshly browned butter brings leftovers back to life.

Tips for the Best Homemade Pumpkin Ravioli

A few small details make a big difference with this pumpkin ravioli pasta.

• Why a yolk, not a whole egg: The yolk binds and enriches the filling without the extra water from the white, so it stays thick.
• Why egg wash seals better than water: Egg proteins set as they heat, gluing the two wrappers together. Plain cold water works in a pinch, but the seal is weaker.
• Why a gentle boil matters: Wonton wrappers are thin. Big bubbles toss them against each other and the pot, which splits the seams.
• Use finely grated Parmesan cheese: Fine shreds melt into the filling, while coarse shreds leave lumps that can poke through the wrapper.
• Keep wrappers covered: Wonton wrappers dry out fast. Keep the stack under a damp towel while you work.
• Thick filling holds best: If your ricotta looks wet, drain it in a fine-mesh strainer for a few minutes first.
• Cook in batches: Crowding drops the water temperature and makes the ravioli more likely to stick together.

Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese blends squash puree straight into the cheese sauce. It makes the sauce glossy and a little sweeter.

Creamy Baked Rigatoni with Butternut Squash and Goat Cheese

Creamy Baked Rigatoni with Butternut Squash and Goat Cheese bakes into a golden, bubbling casserole. The goat cheese cuts right through the sweetness.

Autumn Squash Soup

Autumn Squash Soup pairs roasted butternut with tart apple. The fruit keeps the bowl from tasting flat or overly sweet.

Pumpkin Soup with Ginger and Rice

Pumpkin Soup with Ginger and Rice is thickened with rice instead of cream. Fresh ginger keeps every spoonful bright.

Crispy Baked Butternut Squash Fries

Crispy Baked Butternut Squash Fries come out of the oven with browned edges. Spread them out so they roast instead of steam.

Squash, Roasted Garlic and Goat Cheese Tart

My Squash, Roasted Garlic and Goat Cheese Tart works with any winter squash you have. It looks far harder to make than it is.

Pumpkin Gnocchi

Pumpkin Gnocchi is softer and lighter than the potato kind. Keep a light hand with the flour.

Spicy Pumpkin Black Bean Enchiladas

Spicy Pumpkin Black Bean Enchiladas put the pumpkin in the sauce, not the filling. It is a meatless dinner that still feels substantial.

Waldorf Salad Recipe Ingredients

Here is what goes into this classic (truly iconic!) apple salad.

• Apples: crisp Honeycrisp or Gala, skins left on for color. The trick is tossing the apples with lemon juice the second you cut them. The acid slows the enzyme that turns cut fruit brown. That keeps the salad bright for hours instead of minutes.
• Lemon juice: used twice, once on the apples and once in the dressing.
• Celery: sliced thin so it reads as crunch, not chunks.
• Red seedless grapes: halved so they hold the dressing.
• Walnuts: toasted and roughly chopped.
• Butter lettuce: the traditional bed for serving.
• Mayonnaise: the creamy base of the dressing.
• Plain Greek yogurt: lightens the mayonnaise and adds tang.
• Honey: balances the tang from the yogurt and lemon.
• Salt and black pepper

Full recipe quantities listed in the recipe card at the bottom of the article.

How to Make Waldorf Salad: An Easy Guide

This comes together in five short steps. In fact, the only heat involved is the skillet for the walnuts.

Dice the Apples and Stop the Browning

Core and dice the apples, skins on. As you go, toss them in a large bowl with 1 tbsp lemon juice.

Cut apples brown because an enzyme meets oxygen at the cut surface. The acid in the lemon slows that reaction down. Coat the pieces as you cut, not at the end.

Toast the Walnuts

Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, until fragrant. Let them cool before they go anywhere near the dressing.

Toasting wakes up their oils and adds a depth raw walnuts cannot. It also keeps them crunchy against the creamy dressing.

Whisk the Waldorf Salad Dressing

First, whisk the mayonnaise, Greek yogurt, honey, lemon juice, salt and pepper in a small bowl until smooth.

The yogurt lightens the classic all-mayo dressing. It also adds a gentle tang that balances the sweet fruit.

Fold Everything Together

Next, add the celery and grapes to the apples. Then pour the dressing over and fold gently to coat.

Fold in most of the walnuts and keep a handful back for the top. Folding gently matters, since stirring hard bruises the apples and thins the dressing.

Chill, Then Serve on Lettuce

Chill for 30 minutes to let the flavors marry and the celery firm up. After that, fold once more and adjust the salt and lemon.

Finally, pile it onto a bed of butter lettuce and scatter the reserved walnuts over the top.

(You can line a salad bowl with lettuce leaves or serve it in individual lettuce cups, like I did.)

Make Ahead and Storage

This creamy apple walnut salad is a good candidate for prepping ahead, as long as you keep the dressing separate.

Prepping Ahead

• Fruit and celery: dice and toss with the lemon juice up to a day ahead.
• Dressing: whisk it up to 3 days ahead and refrigerate it covered.
• Walnuts: toast them days ahead and store them at room temperature.
• Assembly: fold it all together about an hour before you serve.

Storing Leftovers

• Airtight container: the assembled salad keeps in the fridge for up to 1 day.
• Press the surface: press plastic wrap onto the salad, so less air reaches the top.
• Refresh it: stir well, then add a squeeze of lemon before serving again.
• Add the lettuce late: store the salad and the leaves separately.

Can You Freeze It?

• Skip the freezer: apples, celery and grapes are mostly water and turn limp.
• The dressing splits: mayonnaise and yogurt separate once thawed.
• Better plan: halve the recipe rather than freezing what is left.

Tips for the Best Creamy Apple Salad

Small choices are what separate a good version from a great one. In short, the details do the work here.

• Acidulate as you cut: the lemon has to reach the apple before the oxygen does.
• Leave the skins on: red skin gives the salad its color and adds fiber.
• Dice everything evenly: when the pieces match, every forkful tastes the same.
• Cool the walnuts fully: otherwise warm nuts loosen the dressing on contact.
• Chill before serving: 30 minutes firms the celery and settles the flavors.
• Season at the end: taste after chilling, since cold mutes salt and acid.
• Halve the grapes: whole grapes roll off the fork and carry no dressing.

Butternut Squash Lasagna Ingredients

Butternut Squash Sauce Ingredients

• Oil
• Onion: finely chopped and cooked until golden for savory depth.
• Kosher salt: divided between the onion and the simmering squash.
• Garlic
• Chicken broth
• Butternut squash: cut in 1-inch cubes so every piece cooks evenly.
• Black pepper
• Chili flakes
• Milk: blended in with the cooked squash.
• Parmesan

White Sauce Ingredients

• Butter
• Garlic
• Flour
• Milk
• Kosher salt
• Black pepper
• Nutmeg: the classic béchamel spice, and a natural match for squash.
• Cream cheese: makes the white sauce thick, tangy and stable.

For Assembly

• Baby spinach: wilted and squeezed dry so the lasagna doesn’t turn watery.
• No-boil lasagna noodles: or cooked regular lasagna noodles.
• Mozzarella cheese: grated, divided between the layers and the topping.
• Parmesan cheese: grated, for the golden top.

Full recipe quantities listed in the recipe card at the bottom of the article.

How to Make Butternut Squash Lasagna: An Easy Guide

This comes together in two simple steps: make the sauces and filling, then assemble and bake.

Step 1: Make the Sauces + Filling

• Butternut squash sauce: Sauté the onion in the oil with 1 tsp of the salt until golden, then stir in the garlic. Add the broth, squash, pepper, and remaining 1 tsp salt. Cover and simmer until fork-tender, about 15 minutes. Blend the squash mixture with the milk until smooth, then stir in the chili flakes and Parmesan.
• Béchamel: Melt the butter and sauté the garlic until fragrant. Whisk in the flour, then slowly whisk in the milk so no lumps form. Add the salt, pepper, and nutmeg, then whisk in the cream cheese until smooth.
• Spinach: Pour a kettle of boiling water over the spinach in a colander. Press it firmly until it’s as dry as you can get it.

Taste the squash sauce before layering, and add about 1/2 tsp more salt if you used unsalted broth. When blending hot sauce, vent the blender lid and cover it with a towel. Squeezing the spinach dry is your best defense against watery lasagna.

Step 2: Assemble and Bake

Preheat the oven to 350°F. Spread some squash sauce in a 9×13-inch baking dish, then layer noodles, more squash sauce, spinach, and some of the mozzarella. Repeat until you run out, making sure every noodle is covered in sauce so it softens evenly.

Spread the béchamel over the final layer of noodles, all the way to the edges. Sprinkle with the remaining mozzarella and the Parmesan.

Cover the dish tightly with foil and bake for 40 minutes. The trapped steam softens the no-boil noodles. Uncover and bake 10 minutes more, until bubbly and golden.

Let the lasagna rest for 10 to 15 minutes so the sauces set and slice cleanly. Sprinkle with fresh parsley or crispy sage, if you like.

Make Ahead and Storage

This is a great make-ahead dinner for busy weeknights or holiday gatherings.

Storing Leftovers

• Fridge: Cover leftovers tightly and refrigerate for up to 4 days.
• Make ahead: Assemble the lasagna up to 1 day ahead, cover, and refrigerate it unbaked. Add 10 to 15 minutes to the covered baking time.
• Sauce only: The blended squash sauce keeps in the fridge for up to 3 days.

Freezing

• Whole lasagna: Cool completely, then wrap well in plastic wrap and foil. Freeze for up to 3 months.
• Single portions: Freeze individual slices for easy lunches.
• Thawing: Thaw overnight in the fridge before reheating.

Reheating Leftovers

• Oven: Cover with foil and warm at 350°F for 20 to 25 minutes, until hot in the center.
• Microwave: Heat single slices for 1 to 2 minutes. Add a splash of milk if the sauce looks thick.

Tips for the Best Butternut Bechamel Lasagna

A few small details make a big difference here.

• Brown the onion well: Golden onion adds savory depth that balances the natural sweetness of the squash.
• Blend it silky smooth: Squash starches thicken the sauce as they break down, so blend until no flecks remain.
• Keep the sauce loose: No-boil noodles absorb liquid as they bake. A sauce that seems a little thin going in turns out just right.
• Season in layers: Salting the onion, the simmering squash, and the béchamel builds flavor at every step.
• Grate your own cheese: Pre-shredded cheese is coated with anti-caking agents that keep it from melting smoothly.
• Go easy on the nutmeg: A small amount warms the sauce, but too much can taste medicinal.
• Rest before slicing: Give it 10 to 15 minutes out of the oven for clean, tidy layers.

Sweet Potato Cornbread Ingredients

The sweet potato is doing real work here, not just adding color. Its starch and pectin hold onto water, so the crumb stays moist long after a regular homemade cornbread recipe has gone dry.

Everything here is a pantry staple except the sweet potato, which needs to be cooked and mashed first.

Dry Ingredients

• Fine cornmeal: or polenta. Fine grind gives a softer crumb than coarse.
• All-purpose flour: 9 oz, which is 2 cups lightly spooned. Weigh it if you can.
• Baking powder
• Baking soda: it reacts with the buttermilk for extra lift.
• Kosher salt

Wet Ingredients

• Eggs: whisked first so they blend in evenly.
• Buttermilk
• Mashed cooked sweet potato: smooth, with no lumps left.
• Melted butter: melted, not creamed, which keeps the texture dense and moist.
• Brown sugar

Full recipe quantities listed in the recipe card at the bottom of the article.

How to Make Sweet Potato Cornbread: An Easy Guide

This sweet potato cornbread recipe is a two-bowl quick bread with no mixer and no resting time. Here is the order I work in.

Cook and Mash the Sweet Potato First

The recipe starts with sweet potato that is already cooked and mashed. Roasting concentrates the flavor, while my Instant Pot Sweet Potatoes method gets you there in a fraction of the time.

Mash it completely smooth and let it cool before it goes in. Hot puree would start cooking the eggs.

Heat the Oven and Line the Pan

Preheat to 350°F and line a 9-inch square baking pan with parchment paper. That temperature is lower than classic cornbread on purpose, because the brown sugar and sweet potato would scorch at 425°F.

Whisk the Dry Ingredients

Whisk the cornmeal, all-purpose flour, baking powder, baking soda and kosher salt in a large bowl. Whisking is not just mixing here. It disperses the leavening so the bread rises evenly instead of in patches.

Whisk the Wet Ingredients

Whisk the eggs in a second bowl, then whisk in the buttermilk, mashed sweet potato, melted butter and brown sugar. Beating the eggs first stops them from streaking through the batter as yellow ribbons.

Fold, Do Not Stir

Pour the wet mixture into the dry and fold gently with a large silicone spatula. Stop while a few floury streaks are still showing.

Cornmeal has no gluten, so all the structure comes from the flour. Every extra stir builds more gluten, and that is what turns tender cornbread rubbery.

Bake Until the Center Springs Back

Scrape the batter into the pan and smooth the top. Bake about 22 minutes, until the center feels bouncy when you press it lightly and a tester comes out clean.

The bounce is the more reliable signal of the two. A tester can read clean a minute or two before the crumb has finished setting. Serve it warm.

Make Ahead and Storage

This is the rare cornbread that is still good on day three, because the sweet potato holds the moisture in.

Storing Leftovers

• At room temperature: wrap tightly and keep for 2 to 3 days.
• Cool it completely first: trapped steam turns the top gummy.
• In the fridge: it keeps longer but firms up, so warm it before serving.

Freezing

• Cut into squares first: then you can pull out one piece at a time.
• Double wrap: plastic then foil, for up to 3 months.
• Thaw on the counter: an hour is usually enough for a single square.

Reheating Leftovers

• In the oven: 300°F, wrapped in foil, for about 10 minutes.
• In a skillet: butter the cut sides and toast them, which is the best way.
• In the microwave: 15 seconds, and no longer, because it goes tough fast.

Tips for the Best Moist Cornbread

A few small habits are what separate a soft loaf from a crumbly one, so here they are.

• Weigh the flour: 9 oz is the number that matters, because a spooned cup and a scooped cup are not the same thing.
• Use fine cornmeal: coarse grind stays gritty unless you soak it first.
• Mash the sweet potato smooth: pass it through a ricer if it is at all fibrous.
• Let the butter cool a little: very hot butter can start to cook the eggs, and cold buttermilk will firm it back up into clumps.
• Floury streaks are your friend: they hydrate in the oven, while overmixing never undoes itself.
• Bake on the middle rack: too low and the bottom sets before the center rises.
• Press, do not just poke: the center should spring back instead of holding a dent.

Braised Beef Short Ribs Ingredients

Short ribs are packed with collagen, and after several hours on low heat, it melts melts into silky gelatin. That’s why without any flour or cornstarch, the sauce has rich body and glossy texture.

The list is short, but every item earns its place. Here is what goes into the pot.

• Bone-in beef short ribs: thick, meaty English-cut ribs work best here.
• Kosher salt: divided between the ribs and the vegetables.
• Freshly ground black pepper
• Neutral oil: it needs to take high heat without smoking out.
• Yellow onion: diced.
• Carrots: diced.
• Celery ribs: diced.
• Minced garlic
• Tomato paste: cooked until it darkens and sticks to the pan.
• Dry red wine: something you would happily pour yourself a glass of.
• Beef broth
• Worcestershire sauce
• Bay leaves
• Fresh thyme: whole sprigs, strained out later.
• Fresh rosemary: one sprig is plenty.
• Cold unsalted butter: whisked in at the end to gloss the sauce.
• Fresh minced parsley: optional, for serving.

Full recipe quantities listed in the recipe card at the bottom of the article.

How to Make Braised Beef Short Ribs: An Easy Guide

Five stages, and only the stovetop work needs your full attention. Here is how it goes.

Season and Sear the Beef

Heat the oven to 325°F. Pat the ribs completely dry, then season all sides with salt and pepper. Dry meat is the whole secret, because a wet surface steams instead of browning.

Heat the Dutch oven over high heat for a full 4 minutes. Add the oil and wait until it almost smokes. Then brown the ribs deeply on every side, working in batches, 3 to 4 minutes per side.

Build the Braising Base

Drop the heat to medium. Cook the onion, carrots and celery with the remaining salt until softened and lightly golden, 8 to 10 minutes. Stir often so nothing catches.

Add the garlic and tomato paste and cook 2 minutes more. You want the paste to darken and stick to the bottom of the pan. That stuck-on layer is pure flavor, so leave every bit of it.

Deglaze with Red Wine

Pour in the wine and scrape up every browned bit from the bottom. Simmer it uncovered for 8 minutes to cook off the raw edge. Then add the broth, Worcestershire, bay leaves, thyme and rosemary.

Braise the Short Ribs in the Oven

Return the ribs to the pot. The liquid should reach about halfway up their sides. Cover tightly and braise for 3 to 3 1/2 hours, turning the ribs once halfway through.

They are ready when a fork slides through with no resistance at all. That is the only true test of doneness. If they still fight back, give them more time.

Strain and Finish the Sauce

Move the ribs to a plate and cover loosely. Strain the braising liquid into a saucepan through a fine-mesh strainer, pressing firmly on the solids. Discard the solids and skim off excess fat.

Bring the liquid to a simmer and whisk in the cold butter until melted. Taste for salt before you reduce it any further. A few minutes of simmering thickens it beautifully.

Make Ahead and Storage

This is one of those dishes that actually improves overnight, so make it a day early.

Storing Leftovers

• Store in the sauce: the liquid keeps the meat from drying out.
• Airtight container: up to 4 days in the fridge.
• Lift the fat cap: chilled fat sets on top and peels right off.

Freezing

• Cool completely: freeze the ribs submerged in their sauce.
• Up to 3 months: label the container with the date.
• Thaw overnight: move it to the fridge the day before.

Reheating Leftovers

• Oven: covered, at 300°F for about 25 minutes.
• Stovetop: a bare simmer, turning the ribs once.
• Never boil: hard heat tightens the meat and dulls the sauce.

Tips for the Best Red Wine Braised Short Ribs

These are small things, but they make a real difference.

• Dry the meat properly: water on the surface has to boil off before browning can start.
• Preheat the pot empty: 4 minutes over high heat, then the oil goes in.
• Darken the tomato paste: cooking it concentrates the sugars and kills the tinny taste.
• Keep the liquid halfway up: the exposed tops brown while the bottoms braise.
• Press the solids hard: straining is where most of the sauce flavor comes from.
• Use cold butter: it emulsifies into the sauce instead of splitting out as grease.
• Make it a day ahead: the flavor deepens and the fat is easy to lift off.
• Want a quicker beef fix? My Garlic Butter Steak is on the table in 15 minutes.

Apple Fritters Recipe Ingredients

Fritter Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Cinnamon and nutmeg
• Kosher salt
• Eggs: large, at room temperature.
• Whole milk: at room temperature.
• Unsalted butter: melted.
• Vanilla extract
• Apples: firm-tart Honeycrisp or Granny Smith, peeled and diced very small.
• Neutral oil: for frying, about 6 cups.

Glaze Ingredients

• Powdered sugar
• Milk
• Salt: just a pinch.

Full recipe quantities listed in the recipe card at the bottom of the article.

Apple Fritters Recipe: How to Make Them Step by Step

Fritters move fast once the oil is hot. Set up your batter, parchment squares, and rack before you start frying.

Heat the Oil

Heat the oil to 350°F in a heavy pot and use a thermometer. Too cool and the fritters turn greasy. Too hot and the outside browns before the center cooks. Room-temperature ingredients keep the oil from dropping.

Mix the Batter

Stir the dry ingredients together in one bowl. Stir the wet ingredients together in another. Add the flour mixture to the wet and stir a few times, until about 75% combined.

Add the apples and fold everything together. The mixture should look like mostly apples with a coating of dough. It should not look like cake or muffin batter.

Portion the Fritters

Use an oiled 1/4 cup measuring cup to drop the dough onto parchment squares. Flatten each mound into a 3-inch circle with an oiled spatula. The circles do not need to be perfectly round.

Fry the Fritters

Lift a fritter by the parchment corners onto a slotted spoon. Gently release it, parchment side down, into the hot oil. Fry four at a time.

Cook 2 to 3 minutes, then flip and pull off the parchment with tongs. Cook another 2 to 3 minutes. They are done when deep golden brown, with the center at 190°F.

Drain on a Rack

Move the fritters to a wire rack set over a tray. Paper towels trap steam and soften the bottoms. Let the oil return to 350°F between batches.

Glaze the Fritters

Whisk the powdered sugar, milk, and salt in a shallow bowl until smooth. Let the fritters cool for 3 to 4 minutes. Dip each warm fritter craggy side down, then let it set on the rack for 10 minutes.

Make Ahead and Storage

Apple fritters are best the same day, ideally within a few hours. They lose their crisp edges as they sit.

Storing Leftovers

• Enjoy them within a few hours for the best texture, but they’ll keep for a day in an airtight container on the counter.

Reheating Leftovers

• Oven: Re-crisp leftover fritters in a 350°F oven for 5 minutes.
• Skip the microwave: It turns the fritters gummy.

Tips for the Best Homemade Apple Fritters

A few small habits make these fritters taste like they came from a bakery.

• Use firm-tart apples. Honeycrisp or Granny Smith hold their shape and balance the sweet glaze.
• Start with room-temperature ingredients. They keep the oil from losing heat when the batter goes in. This is really key for good donuts.
• Oil your tools. An oiled measuring cup and spatula keep the sticky dough from clinging.
• Glaze them warm. Dip while still warm, craggy side down, for the prettiest finish.
• Check the center. A thermometer reading of 190°F confirms the middle is perfectly cooked.