Rum is distilled from various sweet products of sugarcane. Playing off rum’s sweet origins, a touch of citrusy-sweet chocolate adds intrigue to the strident heat of the alcohol, and a touch of salt unifies everything in a rush of flavor that would make Willy Wonka jealous. Cocoa powder can be substituted for the cacao beans or nibs, though it lacks their nutty fullness. No liquor cabinet should be without a small bottle of honey-smooth, smoky, tangerine-flavored Rangpur lime syrup. Made from the lime’s peel and juice, it is great not only to wet the rim of a cocktail glass, but also as a mixer in mojitos and margaritas. Kona deep sea salt is big, with a firm backbone of mineral and a glint of fresh fruit sweetness that bring harmony through leadership rather than brute force.
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.