Bavarian cream is as famous as its origin is mysterious. It might have been invented by French cooks at the court of the Wittelsbacher, the powerful dynasty that ruled Bavaria for more than seven centuries until the last Bavarian king abdicated in 1918. Or possibly, it was first made by Isabeau de Bavière, daughter of a Bavarian duke who married King Charles VI of France in 1385. Whichever version you prefer, one thing is clear: Bavarian cream is deeply entrenched in history and a royal treat in the true sense of the word.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.