Even if you don't like anchovies, you've got to give this a try. First of all, you can't beat freshly steamed artichokes—nibbling the flesh from the little leaves, gobbling the tender heart. And the insanely good anchovy butter has absolutely no relation to the too-salty fish you may have had once at a takeout pizza joint. Instead, oil-packed anchovies contribute this subtle sea-salty punch that you just can't get from anything else.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.