Season: July to September: Harissa is a North African ingredient used to enhance many fish and meat dishes, as well as couscous and soups. I also like to use my version to make a fruity, fiery dipping sauce (see below) to serve with pork, fish, or prawns. The strength of the paste depends on the variety and quantity of chiles used. The chances are that this recipe, which I would describe as moderately hot, will merely tickle the palate of out-and-out chile freaks. But all you need do to make it more fiery is increase the amount of chiles, include more of their seeds (see below), or perhaps add one or two very hot little dried chiles.
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.