Yet another favorite of ours, this appears on our table in various guises every few weeks. The evaporated milk may seem like an odd choice but it serves a purpose, helping to stabilize the sauce. Evaporated milk is manufactured by exposing fresh milk to high heat in order to evaporate up to 60 percent of its water content. The resulting milk is concentrated in both flavor and nutrients. It usually has added stabilizers in the form of disodium phosphate and carrageenan. Although it is marketed as a substitute for fresh milk, it has a noticeably caramelized flavor that works nicely in sauces and soups. It produces an incredibly creamy sauce without the use of heavy cream or eggs. We’d like to say that we pair this mac and cheese with a salad or a vegetable, but truthfully, we tend to just savor the pasta with a glass of rich red wine or deep red berry juice depending on our age at the table.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.