Galangal is a root that looks like ginger but has a sweet, perfumed taste. Find it fresh (the best choice), frozen, or powdered in Asian markets or gourmet food stores. The citrusy herb lemongrass can be grown from a store-bought stalk; place it in water on the windowsill until it sprouts before transferring it to a pot with soil. These rich fritters need a sweet, tangy sauce; if you don’t have time to make Tamarind Ketchup as the recipe calls for, use the simple Cilantro-Jalapeño Sauce (page 184), or whisk store-bought ketchup with honey, lime juice, and salt.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.