The Big Omelet
WHILE YOU USUALLY HAVE TO MAKE SEPARATE OMELETS for each person, with this recipe you can make one big omelet to feed the crowd. Fill it with whatever leftovers are found in the refrigerator; see the suggestions below.
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.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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