In classic French cooking, each dish has a name that indicates its precise ingredients and correct garnish. Bourguignonne is a term for dishes cooked in red wine, as some of the most famous French wines are from Bourgogne (Burgundy). These dishes are garnished with pearl onions, button mushrooms, and lardons of bacon. Never choose stew meat already in precut cubes. It’s more expensive and you have no idea if you’re getting, for example, leftover bits from the shoulder or rib-eye, two wildly different cuts that won’t cook at the same rate.
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.