Burnt caramel is all the rage lately, and for good reason. The slightly bitter notes counter the sugar’s sweetness so that the result is a complex and balanced flavor, not just direct sweetness. It’s important to stop cooking the caramel at just the right moment, which is only a few seconds before it’s scorched. Recipes often advise cooking the caramel until it just begins to smoke, but it isn’t until it begins to foam a bit that its best flavor comes forward. To one-up burnt caramel, you can make salted-butter burnt caramel sauce by using salted butter and stirring in additional salt (preferably flaky sea salt) to taste. It’s delicious!
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.