Jerk is a style of cooking native to the island of Jamaica that transforms ordinary chicken into a flavorful, highly aromatic eating experience. Meats are dry-rubbed with a spice mixture called jerk seasoning, then grilled. This seasoning relies principally on two elements: allspice and Scotch bonnet peppers (among the hottest peppers on earth). Typically, whole pieces of bone-in, skin-on chicken are barbecued over wood—usually over the wood of the allspice tree. The skin is omitted here—and with that goes about 80 calories per portion.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.