One of my go-to sandwiches in Washington, D.C., is the chicken cutlet at Taylor Gourmet, where the owners hail from Philadelphia and the sandwiches are all homages to the way things are done in the City of Brotherly Love. Their sandwiches are studies in simplicity: not too many ingredients, but they’re high-quality ones, treated well. I love their combination of crunchy chicken, bitter and spicy broccoli rabe, and slightly melting provolone. But at home I like to jazz things up by adding a mayonnaise spiked with peppadews, those miniature red peppers from South Africa that are pickled to sweet-and-sour perfection. If you can’t find them, substitute your favorite bread-and-butter pickle
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.