This is one of my go-to vegetarian meals, probably because the almonds and almond butter (one of my addictions) helps me forget the dish is meatless. The combination of textures also helps make this dish satisfying, and the salad keeps well at room temperature, making it perfect for brown-bagging. The recipe scales up easily, and any leftovers can be refrigerated in an airtight container for up to 3 days. Almond butter is available at natural foods stores, many supermarkets, Whole Foods Market, and Trader Joe’s.
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.