Bruschetta is toast. Usually with olive oil. Often grilled. But no more than that—or not much more. You need coarse, crusty bread; the preceding recipe will give you the kind you want, but any peasant bread will do. The amount of garlic you use is up to you. You might split a single clove and rub it on the slices of bread after they’re toasted; or you might mash a few cloves and smear them on, which is obviously stronger.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.