Frying chicken is like outdoor barbecue: Sometimes we just don’t have the energy to do the work. In a pinch, chicksticks make a nice pile of crispy chicken strips with a high crust-to-bite ratio. Our trick is to roll the chicken breast strips in a mix of oil and bottled smoke before breading. Serve them hot or cold and take them anywhere. Kids love them with ketchup and honey mustard; sports fans drag them through buffalo sauce or chipotle ketchup (see Note). Cut them up to top a Caesar salad. Load them in a hoagie roll with pickles, mayo, and lettuce. For fancier meals, serve them with fresh lemon.
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.
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.
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.
Crispy. Golden. Fluffy. Bubbe would approve.