This tasty and refreshing drink is made with dried hibiscus flowers, also known as roselle or Jamaican sorrel. Essentially, it’s an herbal iced tea, but perhaps the most beautiful one you’ve ever had, with a brilliant magenta color extracted from the flowers. I like to soak the flowers overnight, as is traditional in my family, because I feel this extracts more of the subtle, tart, berrylike flavor. Once you’re done, instead of discarding the hibiscus flowers, save them to snack on. They’ll be a little sweet, and I think they’re delicious. Just be sure to keep them refrigerated.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.