Long associated with the finale of the Christmas meal, Stilton and celery is a fine combination and there is every reason to turn it into a soup. I’m not sure it matters which blue cheese you use but the saltier types tend to be more interesting here. A good Stilton will work well enough, but something with more punch—say Picos, Roquefort, Stichelton, or Cashel Blue—would get my vote, as would good old Danish Blue. Cream is usually a given with celery soup, but I am not sure you need it.
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.