These balls will definitely get any party started. Buffalo’s finest bar food minus the bones makes it the perfect food to serve up for the big game, a surprising appetizer, or even passed as a fancy hors d’oeuvre. It’s the best part of hot and spicy wings with none of the mess. If you like your balls extra spicy, you can always add an extra tablespoon or two of hot sauce to the recipe. Make one batch and you’ll know why these are a staff fave and top seller at the Shop. Serve with Blue Cheese Dressing (page 70).
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.