This zesty salsa gets its flavor and green hue from tomatillos. Tomatillos have a tart, citrus-like flavor that works as a zingy accompaniment to fish (see Halibut Enchiladas with Salsa Verde, page 86). When choosing tomatillos, smaller is better. The smaller ones have a sweeter taste. Tomatillos should be green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They are covered by a papery husk that may range from the pale green to a light brown. The husks are inedible and should be removed before use.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.