Authentic, fiery mole sauces from the southern region of Mexico take days to prepare. This is a relatively quick version of the chunky, spicy, and chocolatey, mole negro or “black sauce.” To experience the full flavors of peppers, native spices, and fresh chocolate, book a culinary vacation to Oaxaca, Mexico, the Land of Seven Moles, where you can explore a district known as the Trail of Chocolate. In the meantime, get fresh ingredients from your local farmers’ market. You can substitute jalepeños for the poblano chiles, but the dark dried ancho and mulato chiles are important to bring the sauce to its characteristic deep chocolate brown. This will make a large batch of sauce designed to thin and use for a meal, then freeze and thaw as needed.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.