In this classic cold sweet soup, maroon adzuki beans and chewy clear tapioca noodles, jokingly called worms in Vietnamese because they are slippery and sticky, swim in rich coconut milk. I usually prepare all the ingredients in advance and then bring everything together at the last minute. The beans and coconut milk base may be prepared a few days ahead and refrigerated until serving time, and the sugar syrup keeps in a jar in the refrigerator indefinitely. The noodles, however, are best if readied only a few hours ahead. Adzuki beans are sold at Asian markets and health-food stores. Once you have made this version, you may substitute other beans, such as black beans, hulled mung beans, or black-eyed peas. You may also blend the beans for a mixture of colors and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.