Bacon is a natural fit with Brussels sprouts because the salt in the cured meat complements the earthiness of the vegetable. This dish is particularly hearty due to the meaty bâtons of bacon. You may have to have a good butcher slice 1/4-inch-thick strips from the slab of bacon. As for the Brussels sprouts, choose tightly closed sprouts with no yellowed leaves; the ones that seem heavy for their size are the freshest and best.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.