Andrea Rivera Wawrzyn

They’re both iconic.

Move over, dip.

I’m a convert.

I love a good red sauce, and I’m not picky about it — it can be a simple marinara or a slow-cooked ragù. I’ve cooked tomato sauce many different ways, and often will forgo a recipe altogether in favor of using the spices, herbs, and aromatics I have on hand to build a good sauce. The one thing I always add at the end, though — no matter what else has gone into the pot — is a bit of butter.

Pot roast is one of those classic cold-weather dishes that never goes out of style, like beef stew or chicken noodle soup. Even though it’s a cold weather mainstay, pot roast can also get a bad rap, with a reputation for being bland, boring, and consisting of dried-out beef with overcooked vegetables. I happen to disagree. A good pot roast can truly be great with a balance of slow-cooked flavor, melt-in-your-mouth tender beef, and perfectly cooked vegetables.

Your potato masher is good for more than one task.

A simple step with big rewards.

They’re always the first dish gone.

I never skip it.

They’re better than home fries.

Try and find something it's not good on.

Sometimes rules were meant to be broken.

The sauce is everything.

It’s wildly easy, the salmon cooks evenly, and traps most of the fish-cooking smell in the oven.

Don’t knock it 'til you've tried it.

I never fry eggs without doing this.

No ricotta? No problem.

Your weeknight dinners will thank you.

Pasta with butter and Parm gets a glow-up.

You'll never want to use a hot cocoa packet again.

Think outside the carton.

A little cornmeal goes a long way.

Work smarter, not harder.

It's worth the effort.

You’ll never waste time hunched over the compost again.

For those nights when you simply don’t have the time.

Spoiler: There's barely a wrong way.

Don't wash them until it's time to use them.

No grill? No problem.

You’ll never look at hot dogs, or bacon, the same way again.

I'd eat oatmeal every day if it tasted like this.

Who needs a juicer when you have tongs?

Well, this was a surprise.

This little known rule will change how you prep the spring vegetable.

It’s faster and easier.