Spring through fall, you may be able to find wild Alaska king or sockeye salmon (if you live in the Northwest or even on the West Coast, this won’t be a problem), and that is ideal for this dish. Farm-raised salmon, available year-round everywhere, is certainly an acceptable substitute, but it is fattier and has less flavor, so it’ll make a bit more of a mess when you brown it, and it will not stand up quite as well to the sauce. Serve this with short-grain rice (page 507).
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.