A delicious buttery northern European specialty whose name derives from its rough texture. For the best possible flavor, toast and grind fresh spices. If you have whole cardamom, remove the seeds from the pods by crushing the pods lightly with the side of a knife (discard the hulls). Then combine them with a bit of cinnamon stick and a small piece of nutmeg in a small dry skillet and toast over medium heat, shaking the pan frequently until the mixture is aromatic. Grind well, then combine with the ginger.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.