This mustard gets its heat and color from ancho chile powder. Ancho chiles are dried poblanos and they have a flavor that I describe as that of a spicy raisin. I do recommend that you look for this variety for its pure deep flavor and don’t use a generic blend labeled “chile powder.” Red chile mustard is great on any beef or turkey burger and also makes a tasty dipping sauce for fries and onion rings.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.