When I was young, we ate pancakes or waffles for breakfast almost every Saturday morning, and my dad was the self-appointed commander of the waffle iron. Dad’s waffles were crispy, light, and puffy, perfect with a drizzle of honey or—his pick—molasses. My version of our old weekend favorite does my dad’s waffles justice. They are wonderfully crispy with a slightly tangy bite imparted by the buttermilk. Serve warm with butter and honey or sweetened cream and fresh fruit.
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.