Trout is a freshwater fish, the majority of which swim in the rivers of Idaho and North Carolina. Because it’s so commonly farmed, trout is available in markets year-round. It’s a meaty fish with a naturally salty flavor, and it takes well to smoking. I like to eat smoked trout as a main dish with a little garlic butter on top and some cheese biscuits on the side. It’s also really good in a sandwich with some horseradish, or mixed into a dip with a little mayonnaise and sour cream.
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.