Loaded with nutrients, wakame has been an important part of the Japanese diet for centuries. And besides being good for you, it has a wonderful flavor that’s both briny and sweet. I love this seaweed and eat a ton of it. Wakame is also very convenient: because it’s dried, it can be stored for months, but it takes only minutes to reconstitute. This quick and easy soba dish is a delicious way to introduce this versatile ingredient to American cooks, especially when paired with fresh snow peas and tangy onions. Give it a try; I know you’ll love wakame as much as I do.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.