Chicken breast are so bland that they demand something—a spice rub, a salsa, or a strong reduction sauce. If you start with strong-tasting solids and add a variety of bold liquids, reducing each one to a syrupy consistency, you end up with an intense and complex reduction sauce. The process can involve esoteric ingredients and procedures, or it can be quite straightforward, like this one, which is direct, quick, and easy, especially considering that the result is a dark, complex sauce that can be used in many ways (see the variations).
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.
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.
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.