Aunt Elsa always had a huge container of biscuit mix in her freezer, so whenever she needed biscuits she would scoop some out, add water or buttermilk, and have a batch baking in just a few minutes. When I was a kid, it seemed like magic. I was an adult when she brought me my first container of mix and I realized that this magic powder was in fact her own version of instant biscuit mix! Sometimes I mix up 3 or 4 times the recipe and store it in the freezer so I, too, can make magic biscuits. Tender and flaky, they are best straight out of the oven. The baked biscuits don’t store well, but I’ve rarely had any leftovers!
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.