While the concept of sweet-and-sour dishes is generally appealing, the execution often leaves something to be desired. Sweet-and-sour is like a seesaw; if it tilts too far in either direction, you could be thrown off balance, mangling your taste buds in the process. In this recipe I use a very light hand on both sides; the sour is a delicate brown rice vinegar, the sweet a gentle agave nectar. They dance together nicely on the tongue, more like ballet than Irish clogging. For folks who like a crunchy texture or who want to avoid fat, this one’s a winner.
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.