Almonds are considered brain food in India. They were always given to us in the morning, especially before exams, after they had been soaked overnight and then peeled. Each one of us got seven almonds—don’t ask me why. So here is a delicious, lightly perfumed morning dose for two people. The soaking makes them taste a bit like green almonds. The perfume is an added bonus. You may serve them with drinks. I often offer dinner guests a few of these almonds just before I serve dessert and coffee.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.