Our chef Eddy developed this recipe based on the salsa he grew up with in Mexico City. It’s a favorite among our customers, especially at the height of summer when the tomatoes and peppers come from our own mini-farm. I love to spoon it over fried eggs after a late night of drinking, but it’s also perfect for picnicking or just snacking. For a milder salsa, remove the seeds from the jalapeño before roasting 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.