Winter is the best season to enjoy this dish, when crab is at its most flavorful. I love serving these noodles in individual clay pots, which are such an intimate and satisfying way to enjoy a meal. These vessels become very hot when you cook in them, though, so be careful when you remove them from the burners. If you don’t have a clay pot, you can use other vessels, too. (See the discussion on clay pots in the recipce for Somen in a Clay Pot with Chicken and Eggplant, page 90, for more information.) Timing is very important for this dish to cook correctly, so make sure you have your game plan ready before you start.
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.