You can use almost any fish steaks here—salmon, kingfish, cod, haddock, swordfish, salmon, trout, pomfret, pompano, or tilefish—depending on the part of the world you live in. Instead of having to look for ajowan seeds (use 1/4 teaspoon, if you can get them), you can use dried thyme, which has the same flavor. When using the blender here, make sure you put the chopped red pepper in first, as that will provide the liquid needed to make a paste. If your blender remains stubborn, add a tablespoon or two of water. You could serve this with Zucchini and Yellow Summer Squash with Cumin, and Bulgar Pilaf with Peas and Tomato.
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.