Ray Charles must have been in my head when I designed this dish, because it’s all about Georgia. The green tomato–peach relish is a natural, and not only because both ingredients are beloved by Georgians. The tartness of the green tomatoes is evenly matched by the honey sweetness of the peaches, and the resulting relish is fresh, incredibly flavorful, and totally balanced. Pork tenderloin is lean, has very little fat, and cooks quickly, so your kitchen stays cool while you eat well. This really is a wonderful summer dish.
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.