Pretzels are probably the best snack to enjoy with beer, and if you’re a fan of stout, these pretzels are an especially winning partner. The Pennsylvania Dutch brought their love of pretzels to Penn Yan, where Birkett Mills still turns out the dark, gritty buckwheat flour that gives handrolled pretzels a distinctive, nutty flavor. Since these pretzels don’t require yeast or rising time they can be made very quickly, so start this recipe when hunger strikes. Caution: Baskets of these pretzels served with a peppy horseradish mustard will make you drink more than you may have bargained for.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.