This basic stir-fry recipe gives you many options. You can choose between the Asian and Italian flavorings (see Italian Stir-Fry on page 147), and you can vary the meat by replacing the chicken with round steak, pork chops or tenderloin, firm-fleshed fish, bay scallops, or tofu. Save even more time by using precut vegetables or frozen mixed vegetables (no need to thaw before cooking). Even if you make only half this recipe, you’ll probably want to make the entire amount of sauce.
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.