Cheating doesn’t mean just opening a bottle. As our provider of primo Tennessee hardwood and traveling philosopher, Jerry Elston, likes to remind us, sometimes you can’t get out of doing the work. Like most bottled barbecue sauces, Asian-style sauces are cheater easy and get the point across. But usually they taste overly sweet and empty, with little going for them besides sugar and soy. Here’s a brush-on honey lacquer for dry-rubbed chicken with real Asian flavor using pantry staples and some freshly grated ginger.
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.