This common, versatile sauce is usually served with grilled fish or vegetables or with shabu-shabu, but it turns up everywhere and can be used in many ways. It keeps indefinitely—a friend of mine insists it’s best after months in the refrigerator; certainly it’s no worse. You can buy yuzu juice frozen or—sometimes—fresh at Japanese specialty markets; it has a unique flavor but close enough to lemon and lime that the combination is a good substitute. You can also get bonito flakes at Japanese markets. If you are serving this as a dipping sauce at the table, garnish with finely chopped scallions or chives.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
Crispy. Golden. Fluffy. Bubbe would approve.