Packed with jerk flavor and just the right amount of spice to keep you wanting more, these balls pair perfectly with sweet Mango Raisin Chutney (page 68). If you want to take the heat up a notch, add a pinch of cayenne pepper. Serve them over some fluffy white rice with Honey-Roasted Carrots with Prunes, Walnuts, and Mint (page 89). All that’s left is to put on some Bob Marley and chill out with some friends and a cold Red Stripe.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.