A classic tapa that’s challenging only to the extent that it’s hard to find good chorizo; it should not be too well dried but rather fresh and soft. Plenty is being made in the States now, especially in Florida, California, and New York—the major centers of Latin cuisine. Since chorizo is so intensely flavored already, it takes few ingredients to make this dish, but it’s still pretty powerful. In northwestern Spain they make this with the local sidra Asturiana, or hard cider; to try it that way, omit the garlic and parsley and substitute hard cider (English, French, or American hard cider is fine) for the red wine.
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.