Season: June to October. This is also known as officer’s jam, but it’s really not a jam at all. The German name, Rumtopf, seems far more appropriate for what is actually a cocktail of rum-soaked fruit. The idea is that the mixture of fruit, alcohol, and sugar is added to gradually, as different fruits ripen throughout the growing season. This preserve is usually prepared with Christmas in mind, when the potent fruity alcohol is drunk and the highly spirited fruit can be served on its own or with ice cream and desserts. You will need a large glazed stoneware or earthenware pot with a closely fitting lid and a small plate, saucer, or other flat object that will fit inside the pot and keep the fruit submerged.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.