Anyone who has a garden knows about the pressure to eat up the zucchini you’ve planted. You hate to see it go to waste. But the advantage to growing your own is that you can harvest the zucchini while they are still very young and have a more intense flavor (and you can use the male blossoms, too). So here’s one more delicious way of appreciating this prolific vegetable. You can leave out the prosciutto and peppers if you like, but they do add considerable zest.
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.