In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. This recipe borrows all of the flavors of classic French onion soup and reimagines them as a cozy weeknight pasta. Loaded with a wealth of … Read more
Step 1 Place a rack in middle of oven; preheat to 400°. Melt 1 Tbsp. unsalted butter in a large skillet or medium Dutch oven over medium-high heat. Add 1 lb. ground beef (preferably 20% fat), 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground pepper and cook, stirring … Read more
Step 1 Position a rack in middle of oven and preheat to 350°. Butter a 3-qt. casserole or 13×9” baking dish and set aside. Step 2 Melt ½ cup (1 stick) unsalted butter in a 12″ heavy skillet over medium heat until hot but not smoking. Add 2 medium yellow onions, finely chopped (about 3 … Read more
Step 1 Place a rack in upper and lower thirds of oven; preheat to 375°. Pour ¼ cup extra-virgin olive oil over a rimmed baking sheet; set aside. Mix one 6-oz. package stuffing mix, preferably turkey (about 2½ cups), and 1 cup whole milk in a large bowl and let sit 5 minutes. Step 2 … Read more
The secret to the best homemade spaghetti sauce is keeping things simple: Tomatoes simmered with a few pantry staples and ground meat is all you need. Besides being tossed with pasta or layered into a lasagna, the hardworking tomato sauce can easily transform just about any protein or veggie into a satisfying dinner in no … Read more
Chicken paprikash is a comfort food classic originating from Hungary. My Austrian great-grandmother, Gita, used to make it for our family. This version is minimally updated from Grandma Gita’s. I bumped up the paprika quantity—and threw in a pinch of cayenne—for a punchier sauce. And while she skipped sour cream (and you could too), I … Read more
Classic picadillo—be it the Mexican version studded with potatoes, the Cuban variety speckled with sweet raisins, or the Filipino style bolstered with diced carrots—is a comfort food classic. While no two picadillos are alike and the components vary among regions, the common thread is ground beef cooked in a spicy tomato sauce. This recipe, which … Read more
These cheesy vegetarian enchiladas offer all of the saucy goodness of the comfort food classic with minimal fuss. Chopped veggies, black beans, and aromatics all cook in one pot, then get mashed for a meaty texture before the enchilada filling is rolled into tortillas with a sprinkling of spicy pepper Jack cheese. But there’s no … Read more
The best mango chutney starts with firm-to-ripe fresh mangoes. While you can use defrosted frozen mangos in a pinch, they don’t have the same texture or beautifully balanced sweetness and acidity. Fruit notwithstanding, this mango chutney recipe is almost endlessly customizable. Add a pinch of cardamom, nigella seeds, mustard seeds, or black pepper to your … Read more
This is a classic green bean casserole recipe for the 21st century. Whether you grew up with the canned soup version at every Thanksgiving dinner or this is your first time encountering the storied side dish, it’s guaranteed to impress. This iconic casserole recipe is steeped in post–World War II American culture: In 1955, Campbell’s … Read more