Throughout the eastern Mediterranean, you’ll find cool cooked greens sprinkled with olive oil and doused with lemon. Every green you can cook is used in this way, from spinach to wild greens I’d never heard of. It’s great with collards, dandelions, mustard, broccoli raab . . . you get the idea. If you know you’re cooking greens one night, make a double batch and prepare these the next day. Juicy, tart, and refreshing, this is the ideal summer vegetable dish.
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.