Season 2020 2020

French onion soup can be a little fussy, time-consuming, and tear-inducing, but if you've got a few hours on a rainy Saturday, there are few better ways to spend it than in the pursuit of this classic, comforting gratineé.

This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.

This week on Basics, it's time to make the ultimate cookie: millionaire's shortbread.

This week, Joshua Weissman travels alllllll the way to the big apple, just to show me how to make bread! I mean, I'm sure he did other things while he was in town.

Unlike most St. Patty's Day celebrations, shepherd's pie is full of distinctly Irish ingredients. Treat yourself to this easy, flavorful, comforting classic - and leave out the green food coloring. There are peas and chives, those are all the green you need.

This week, we're headed into the canned goods aisle for some shelf-stable supper (and dessert!) by virtue of your pantry's resident weirdo, the chickpea. From snacks to dinner to dessert, this is a protein-packed, nutritious, versatile little...bean? Legume? What exactly is it? [Googles furiously] It's a legume.

Latkes (aka potato pancakes) are an easy thing to make at home that you can use as a blank canvas for all of your favorite toppings.

This week on Basics, it's time you learned how to make that classic Nashville hot chicken. If you've never had it, it's just spicy fried chicken. And it's delicious.

This week on Basics, I'm showing you how to make a few different ice cream sandwiches from scratch.

This week, Basics and Binging collide to bring you: Deadpool's chimichangas! Tortillas are eerily missing from all NYC grocery stores, so I ended up having to make 'em from scratch - definitely not necessary, but it makes for a standout deep-fried burrito!

This week on Basics, I'm making sure you know how to master a simple yet delicious pan sauce.

This week on Basics, I'm conquering one of my all-time greatest fears and making gnocchi.

The perfect accompaniment to your morning coffee is, unsurprisingly, a confection known as coffee cake. Containing no actual coffee, it is instead a lightly sweetened pound cake that's essentially just a vehicle to get streusel into your mouth as quickly and efficiently as possible. Maybe just make the streusel part and eat it by the spoonful if nobody is around to judge you.

This week on Basics, I'm showing you how you can smoke ribs on a gas grill.

This week on Basics, I'm showing you a few different ways to make mac and cheese: the comfort food you just need sometimes.

This Shakshuka recipe is quick and easy.

Trying to up your breakfast game? Try this quick and easy french toast recipe.

One pot meals are the best of both worlds – quick and easy prep and an even quicker cleanup.

This week on Basics, I'm showing you how to make mochi ice cream!

This week on Basics, I'm showing you how to make cheese fondue!

This week, Sohla El-Waylly joins us to demystify the mystifying practice of chocolate-craft. How do you get tempered chocolate that's snappy, shiny, and sets at room temperature? What better way to learn than with a Babish-head-shaped chocolate piñata!

This week on Basics, we take a look at two easy one-pot potato hash recipes: a classic and a sweet potato. Also this week I made a simple sage gin & tonic, which pairs nicely with all of the flavors going on in the potato hash.

This week on Basics it's all about mashed potatoes: different potato types, different mashing methods, and how to make them delicious - including some ranch mashed potatoes.

This week on Basics, we take a look at cooking up the perfect lamb chop. To top that lamb chop we're making a delicious mint chimichurri, which will go very well with a classic martini.

This week on Basics, it's time to prepare for fall with some braised short ribs and a thyme-infused negroni bianco.

Today, we're delving into a honey-soaked dessert that spans cultures and continents: baklava. A flaky, layered pastry of nuts, honey, and butter, I'm sorry I can't type anymore I'm actively drooling.

What's better than pasta aglio olio? Very few things, but one of them is its saucy cousin, pasta al limone. Traditionally a creamy emulsion of oil, lemon, and pasta water, this simple but indulgent dish can be amped up a number of ways. Let's lemon! Or something.

The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let's prevent a prosaic pie and properly celebrate the...period in time that it is. Which is fall.

Thanksgiving is different this year, but even if you've never made so much as a single fixin', there's no reason you can't still enjoy a comforting, delicious feast with those you love. It'll just be over webcam is all - which, let's face it, has its own advantages. So throw on your favorite pj's and ready the mute button for when your uncle starts talking politics, because we're exploring a new kind of Thanksgiving in 2020! One that can largely be prepared ahead of time, in about 4 hours all told.

They are sticky and also buns, but they’re so much more.

Hope it doesn't get.... Stollen.