My family knows that roasting is my favorite way to prepare Brussels sprouts (it’s one of my Thanksgiving specialties), so when my sister Emily found a version with kimchi in a magazine, she sent it straight to me. Kimchi, a staple in the Korean diet, is a delicious, tangy, fermented cabbage. It can be found in well-stocked grocery stores and in Korean markets. The flavor of the finished dish really depends on the kimchi, so find one you like. If you don’t like a lot of spice, just roast the Brussels sprouts as directed here and leave out the kimchi. Roasted Brussels sprouts on their own are both sweet and savory.
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.