Follow these rules, as set forth by Chef Samantha Izzo, when you order a bowl of her shrimp, and you’ll understand how they achieved “killer” status. You want to make sure to sop up all of the spicy broth without missing a drop. Make sure to wash your hands well before eating, as they will be your only utensils. Have extra napkins on hand, although licking your fingers is proper etiquette. For the dark ale, Samantha uses Ithaca Nut Brown ale. The bread is used for sopping up the delicious, spicy sauce.
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.