Slicing the beef paper-thin when stir-frying will get the meat nice and crispy, so make sure your knife is sharp. If tangerines are not in season, oranges make a fine substitute and no one will be the wiser. The only weird ingredient is the black Chinese vinegar. It has a sweet, malted flavor that is very traditional in Chinese cooking. If you’re a purist about Chinese food, the black vinegar will be worth the trip to an Asian market. If you can’t find it, I’m not going to tell anyone if you substitute balsamic vinegar.
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.