Saba (mosto cotto), a reduction of grape must, has a flavor similar to that of balsamic vinegar. It is a largely undiscovered treasure here in the states, but is commonly found in Italian pantries. Our ace recipe tester, Alison Ladman, came up with an easy recipe for a homemade version. You can also use aged balsamic vinegar that’s been reduced by half its volume. If no specialty grapes, such as Concord, are available, a mixture of red and white grapes works well too. A drizzle of this syrup brings out the sweetness of the roasted squash and beautifully offsets the saltiness of the drier ricotta salata cheese.
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.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.