THIS LIGHT SALAD WILL BECOME A GO-TO RECIPE in your kitchen. Taking only minutes to prepare, it can be served as a first course or as a main course for a summer lunch. Or spoon the salad on slices of fresh bread for a seafood sandwich. We prefer Dungeness crab, but King or blue crab can be substituted. Or skip the crab and use prawns, bay shrimp, or lobster instead. Add just a sprinkling of celery seed; its flavor is very strong, and you will need only a very small amount.
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.