I came up with this pizza idea when sampling the beautifully made charcuterie of Nathan Anda, who sells at farmers’ markets in the Washington, D.C., area. When he pulled out a package of fatty German-style speck and suggested that it would melt on top of pizza, I had to try it with a bagful of mushrooms I bought from a nearby vendor. He was right: The fat from the speck basted the mushrooms in richness. If you can’t find German-style speck, substitute Italian lardo raw, thinly sliced bacon.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
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.