One of the gifts of the nouvelle cuisine movement was the puréed vegetable. At its worst, a sad puddle of unidentifiable beige gunk; at its most successful, a moreish pool of intensely flavored, silk-textured essence. Sprouts, which marry so happily with cream, tend to look like baby food when given this treatment, so I keep them coarsely chopped instead of whizzed to a pulp. I am exceptionally fond of this little side dish.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.