The vibrant flavors of Mexico pop in these balls that we created for a Cinco de Mayo party. Pork meatballs get a kick from a splash of tequila, the smoky heat of ancho and guajillo chiles, along with a fragrant touch of cinnamon and cumin, reminiscent of carnitas, the traditional Mexican spiced, braised pork. Serve these with Salsa Roja (page 66). To serve alongside margaritas, try them as mini balls.
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.