This is best when you have freshly made sauerkraut—especially a whole head, which you can sometimes find at Eastern European specialty markets. There will, of course, be times when that’s impossible, and then you must turn to packaged sauerkraut. This is not a problem as long as you steer clear of the canned stuff and look for that packed in plastic bags, containing nothing but cabbage and salt. Serve this strong, tart salad with a hearty meat dish, like “Deviled” Pork Chops (page 362), Baeckoffe of Pork and Lamb (page 399), or Carbonnade (page 385).
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.