This is the ultimate grilled cheese. Forget about American cheese; this grown-up grilled cheese features the real deals. I love goat cheese, but you couldn’t do this sandwich without the cheddar; goat cheese can be too crumbly to melt well, and cheddar—beyond having great flavor—gets all nice and gooey when melted, bringing all of the tasty components together. Tart green tomatoes balance the salty bacon, which is a big part of what makes this sandwich so amazing. One final note: A key factor in making any grilled cheese is to be sure the bread is well toasted.
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.