When I was a professional baker, foodies would walk into the kitchen, look down their noses at my gorgeous flats of cultivated blueberries, and sneer, “Oh, I only like wild blueberries.” Then they’d stand there making idle chat while grabbing fistfuls of domestic blueberries and gobbling them up. Wild blueberries are indeed wonderful, but they can be hard to find (unlike annoying food snobs), so you can use any kind of blueberry here. Just don’t gobble them all up, or let anyone else do so, before you get a chance to use them.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.