Soy-glazed black beans are a common panchan—little side dish—in Korea, but they’re also served in Japan; in both countries they’re usually served at room temperature. They are about as far from the cumin- and garlic-laced black beans of Mexico (see page 438) as they could be. In Asia, they’re made with black soybeans, which are larger and rounder than the more common black (“turtle”) beans you see everywhere. But you can use either. Serve this as if it were a little salad, with any Korean or Japanese cooked dish.
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.