Burnt ends are the charred end pieces and flavorful crumbles that are left in the pooled juices and drippings after a beef brisket has been sliced. I consider them the most flavorful part of the brisket. Usually it’s the early bird who gets the worm, but in the case of brisket, it is the last person in line who gets to scrape the cutting board. Burnt ends have become so popular that people have come up with ways to make more of these flavorful brisket bits.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.