I don’t know about you, but I take caramel very seriously. Over time, I’ve perfected a recipe that results in a thick, sweet caramel sauce, which perfectly offsets the pecans and flaky crust of this pie. The caramel also intermingles delightfully with melted chocolate and buttery pecans, making for a rich, dense, decadent pie. Serve with a dollop of Whipped Cream (page 193) or a scoop of dulce de leche ice cream
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.