According to Anderson,the best way to caramelize onions is low and slow, slow, slow. "The key is to take your time to develop deep flavor," he explains, noting that the worst caramelized onions are ...

If you're feeling that weird cocktail of guilt, fear, and "how do I even talk about this?"—welcome to the club.

A rich, creamy sauce binds everything together, penetrating between the potato layers and creating pockets of velvety goodness throughout the dish. There’s a subtle smokiness that suggests it might ...