Along with Spanish food in general, these have become increasingly popular in the States, and they’re fun, rewarding, and easy to make at home. Of course, the key is to begin with superfresh anchovies, and we are finally seeing more of these. (You can use the same method with fresh thin fillets of mackerel, a more common fish, or with smelts, which can be handled the same way as the anchovies.) These are good served on buttered toast or crackers and passed as a snack. You might wonder why your boquerones are not as white as those sold in restaurants; it’s because you’re not using a bleaching agent.
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.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.