No stock needed for this rich fall soup. The secret? Roast the vegetables first for intense flavor in an often underwhelming soup.
Coleslaw is a great summertime side, especially when it accompanies some wonderful barbecue. This one has just enough dressing and the Dijon and cider vinegar really work wonders with the overall flavor. If you have a large head of cabbage, just double everything else.
This is an incredibly easy starter recipe for making your own sausage. Use this as a base and adjust the seasonings to your liking. You won't buy store bought sausage patties again. Trust me.
Hard to believe this decadent cake has three cups of shredded carrots in it, but no, you can't be calling this health food. And the cream cheese frosting is so damn good, you can almost skip the cake. Almost.
Rich gravy coats these fall apart tender short ribs. Best served with some crusty bread and potatoes to soak up all that gravy. It's a recipe from my days at culinary school, so the instructions are a bit lacking.