In Thailand, this refreshing drink is served at many stands in little plastic bags with straws so you can drink it on the go, but Thai iced tea has soared in popularity at Thai restaurants across America—and for good reason. Thai tea leaves, which can be found at most Asian groceries, combine black tea leaves, star anise, orange flowers, vanilla, cloves, and cinnamon. This blend gives the tea its distinctive taste and orange color, but the technique and style of the drink will work with any good black tea, or you can use black tea with added herbs, in the style of chai (page 668).
Crispy. Golden. Fluffy. Bubbe would approve.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.