The hardest part of this dish, these days, is finding fresh herring—which is astonishing, because a large percentage of the world’s supply is caught off our shores and shipped elsewhere. In the countries bordering the North Sea, however, it is celebrated, and if you can find it here—it’s in fish markets from time to time—this is a great treatment, an essential part of any smorgasbord, but also wonderful served with sour cream (“creamed herring”) and boiled potatoes. If the herring is whole, ask your fishmonger to fillet it for you.
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.