My spicy, tangy catfish tacos are a great way to feed a hungry beach crowd without the hassle of frying or grilling. Load up a rimmed baking sheet with fish fillets, pour on the marinade, refrigerate overnight, and just before serving, bake for less than 30 minutes. Heat flour or corn tortillas in a tortilla warmer along with the fish, and set it all out on the table with a bowl of chipotle mayo and a platter of thin-sliced cabbage. Now everybody chow down! The fish is just the way I like it—juicy and flavorful thanks to long marination (at least 6 hours) and oven baking. I’ve allowed two tacos per person to ensure you’ll have enough even for man-size, sun-fueled appetites. (What is it about playing on the beach that makes men so hungry?) If you have a smaller crowd or guests with smaller stomachs, halve the recipe.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.