Like most bean dishes this puree is best if you use freshly cooked dried beans, but it is still good with canned beans. One-quarter pound of dried beans will yield about one cup, the amount needed for this recipe, although you can double the quantities if you like. If you use dried beans, cook them in unsalted water to cover (presoaking is unnecessary), with a couple of bay leaves, until very tender. If you use canned beans, you’ll need almost a full fifteen-ounce can to get one cup (there’s a lot of water in those cans).
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.