I used a thick fillet of wild sea bass with skin here, cut into 3-inch segments. Use whatever fish looks good and fresh—haddock, halibut, salmon (steaks or thick fillet pieces), kingfish steaks, or even mackerel pieces. This is a creamy curry best eaten with rice. In Kerala it looks red from all the hot chili powder in it, but I have softened the heat with some paprika, which helps with the color. Serve with Plain Jasmine Rice and South Indian–Style Green Beans.
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.