I love the charred flavor of grilled pizza. You can top it with anything, of course, but this version is one of my favorites. It’s crispy and crunchy, kind of like a grilled cracker. Whenever I eat pizza I always give it a sprinkey-dink of crushed red pepper—it’s just better with a little kick! That’s why I make this infused oil for my pizzetta. It’s an amazing way to get a big flavor bump, and while I love this chili oil on pizza, it’s great on lots and lots of things.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.