Pickled shrimp remind us of the time when R. B. was on his home brew jag. As usual, he was way ahead of his time. Now a slightly smarter man, R. B. relies instead on the craftsmanship of real brew artisans for his lagers, ales, stouts, and porters. Back to these delicious shrimp and why we’re distracted by beer. Pickled shrimp must relax in the refrigerator a while to soak up the flavors of the oniony marinade. As with beer fermentation and the curing of Fridge Lox (page 134), you must leave them alone and go find something else to do. Meanwhile, things are happening. Easier than making beer, pickling shrimp takes an overnight instead of three weeks. Min occasionally tosses in a chopped fresh green jalapeño (with the seeds). We cannot get enough of these.
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.