My grandmother came up with ways to use all of the black walnuts we get at the farm, where the trees grow like weeds. They're literally tough nuts to crack (my grandfather would drive over them with his tractor). Regular English walnuts are a less labor-intensive and milder substitute. My Aunt Janet sent me a copy of my grandmother's original handwritten recipe, which I've modified only slightly. This is a dense cake and doesn't need a frosting, but a scoop of ice cream makes it even better.
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.