I have not been able to have these for a very long time because I became allergic to peanuts about fifteen years ago, but I always looked for them on my way to the movies when I was little. It was one of my favorite treats—a long tube of soft plastic, filled with crunchy, sweet red balls that never lasted through the movie. I never realized or even questioned how they were made, but I definitely remember being fascinated by the idea that each peanut was encapsulated in a sugary, crunchy coating. I have not put any food coloring in these because I prefer the caramel color, and I don’t think the traditional red adds anything to the recipe. I am certain you will end up making these again and again.
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.