I think of cajeta as the risotto of dessert sauces, since it’s made on the stovetop and requires vigilant attention while it simmers and transforms itself from ordinary ingredients (milk and sugar) into a deeply browned, sticky-sweet paste. The first cajeta I tasted was made in Mexico from goat’s milk, and it was absolutely the best thing I’d ever tasted. Since you might not be able to find goat’s milk, or it may not be to your taste, cow’s milk makes yummy cajeta as well. Begin your cajeta in a very large pot, with a capacity of at least 8 quarts (8 liters), since the mixture can bubble up unexpectedly. It should be a heavy-duty pot with a thick bottom. Be sure to pay attention while you’re cooking it, especially during the last 20 minutes, when it’s vital to keep watch. If you don’t stir it constantly during that final stage of cooking, it’s likely to scorch on the bottom. If it does, simply strain it to remove any browned bits.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.
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.