For years I carted cases of this citrus-flavored Cuban marinade back from Miami, til we started making it in the restaurant. The real thing is all tarted up with the juice of bitter oranges—nearly impossible to find. So we add a touch of lime juice to freshly squeezed orange juice to give it the right kick. It’s one of the most versatile pantry ingredients you can make. Use it as a marinade for pork and chicken, pour it over cooked veggies or potatoes, or toss it with salad greens.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.