Traditional oyster stew was one of my dad’s favorites, and he used to make it all the time, especially when we visited my sister in Biloxi, Mississippi, where we could get really fresh oysters. Taking a cue from oysters Rockefeller, another hallmark dish from Antoine’s Restaurant in New Orleans, I brighten my version with fresh spinach. And, to achieve the same smooth, creamy texture with less fat, I blend potatoes with just a touch of heavy cream to make the broth. Taste for seasoning and add more salt and pepper, if desired. This soup should be served hot as soon as it’s done, lest the oysters continue to cook in the broth.
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.