Name: Chopped Honey-Mustard Slaw
Yield: Makes 8 servings
Ingredients: 1 2-pound head of green cabbage, quartered, cored, thinly sliced lengthwise, then chopped crosswise (about 16 cups); 1 tablespoon coarse kosher salt; 3/4 cup mayonnaise; 2 1/2 tablespoons honey; 2 tablespoons Dijon mustard; 1 1/2 teaspoons celery seeds; 1 teaspoon grated lemon peel; 1/2 teaspoon hot pepper sauce

Prep tip:

When Tom Douglas makes the chopped slaw, he likes to salt the cabbage and let it sit in a colander to drain overnight before using it. Draining prevents the cabbage juices from diluting the dressing, so the slaw stays creamy, even when chilled overnight.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.