For the spread on this sandwich, we mix the cream cheese with a full-flavored blue, but you could mix in Major Grey’s chutney instead for a tasty alternative. I like to roast a whole bone-in turkey breast and serve it one night for dinner, then use the rest for sandwiches or salad. However, any good-quality precooked sliced turkey breast will work. I would eat this with a bowl of Cream of Celery Soup (p. 141) for an easy, comforting weeknight dinner.
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.