Fried oysters are essential in a Hangtown Fry, which also includes eggs and fried bacon. The dish is thought to have been created during the California gold rush in a camp called Hangtown, near Sutter’s Mill in the Coloma Valley. The town acquired its gruesome name because of frequent hangings, often carried out by vigilantes. For this recipe, you can either shuck the oysters yourself or buy fresh shucked oysters from your fishmonger.
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.