Our wild strawberry cordial is actually somewhere between a fruit purée and a syrup. The idea was to create a high-octane strawberry flavor to blend in a French 75 cocktail (page 69). Much of the flavor comes from the wild strawberries we have imported frozen from France—they are tiny in size but big in flavor and vary from light yellow to deep red. You can use regular fresh strawberries, but make absolutely certain that they are ripe and fragrant.
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.