Lamb chops are among the best meats to grill; although they tend to catch fire, they cook so quickly—three minutes per side is usually more than enough—that there is no time for them to char, and the fire makes the exterior even crisper than it might be otherwise. The cucumbers are best if they’re salted, which removes some of their bitterness and makes them extra-crisp. Start with one or two Kirby (small) cucumbers per person—or half of a medium cucumber or about a third of a long (“English”) cucumber.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
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.