There are countless versions of croque monsieurs and croque madames all over France. My mom cooks the sandwiches in a cast-iron press on the stovetop so that the bread becomes a crisp casing for the filling. I prefer a sandwich that’s hot and moist all the way through, so I bake the cheese on top of the bread and spread béchamel throughout. That’s the key to my version: The bread must completely absorb the sauce. The effort is well worth it.
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.