This is another dish I swiped from the French. I was skeptical when I first saw it, but the combination of the cantaloupe, cucumber, tomato, and lime juice give it a fresh, clean flavor that is different from any salad I had ever tried before. Prosciutto is a delicious, thin, smoky Italian cured ham. If you can’t get it at your deli counter, get the smokiest ham they have and ask them to slice it as thin as possible.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.