I cannot begin to tell you how addictive these chips and sauce are. Homemade potato chips, crisp and hot from the fryer, dunked in a warm, creamy sauce rich with tangy blue cheese . . . you can’t go wrong. Try it for yourself and you’ll understand why diners at the restaurant have been known to call over their server and order another round—or two! I like to use an American blue cheese such as Maytag or Great Hill Farms. If you’re not up to making your own chips, store-bought ones can be warmed in a 350°F oven for 5 minutes and served with the sauce. When it comes down to it, it’s the rich blue cheese sauce that steals the show.
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.