This was originally a rich chicken dish made with lots of cream and sherry, peas, and pimientos, and served on hot buttered toast points or in pastry shells. There are as many stories about its origin as there are versions of the recipe. It likely made its debut at the Brighton Beach Hotel in New York at the turn of the 19th century, created by the chef in honor of the owner, Mr. E. Clark King II. I went with a green-pepper version and added celery seeds to the sauce because that’s how I like my à la king. If you can’t live without the pimientos, feel free to add them—they will have virtually no impact on the fat and calorie content.
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.