This Thick Beet Pancake cooked slowly on both sides until the beet sugars caramelize, sports a crunchy, sweet crust that, I swear, is reminiscent of crème brûlée. It must be cooked in a nonstick skillet, preferably a twelve-inch one (if you have only a ten-inch skillet, use only one and a half pounds of beets and the same quantity of the other ingredients), over moderate heat: too-high heat and too-quick cooking will burn the sugary exterior of the pancake while leaving the inside raw. Remember that beets bleed, so it is wise to peel them over the sink and wash the grater or food processor as soon as you’re done with it.
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.