We have Mexico to thank for the tangy flavor combination of cilantro, jalapeño, and lime, although this sauce complements all types of cuisines. Pair it with crispy appetizers like the Chickpea Cakes (page 39) or Indonesian Corn Fritters (page 155), or serve it alongside the Indian Spiced Scrambled Eggs (page 75). Try pouring it over grilled chicken or fish for a zesty finish. Serve this sauce in the first hour after blending, when its color is brightest.
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.