These insanely simple chips provide a very fresh twist to an otherwise packaged product. The idea comes from family friends of my test kitchen director, Stephanie. Over the years, she’s attended a few of their “Parrot Head” Jimmy Buffett backyard barbecues. They love creating dishes that are margarita-inspired, and they always fry their own tortilla chips and sprinkle them with lime zest and salt. My version is healthier, not to mention much easier, as you don’t have to stand over a pot of hot oil to cook batches of chips. When you make these, be sure to layer the lime with the chips in the bowl so it doesn’t all end up at the bottom.
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.