Traditional balsamic vinegar, from the Italian region of Emilia-Romagna, takes a minimum of twelve years to produce, and can be very costly. However, I don’t think you need to spend a lot if you’re going to toss it with a salad or use it for cooking. One that is traditionally barrel-aged, then mixed with a lesser-quality vinegar works very well and is typically about fifteen dollars. A good blue cheese, such as Roquefort, Maytag, or Stilton, would be wonderful here.
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.