This is one of my favorite recipes for summer entertaining, and it works well for both casual and more formal events. These desserts can be set out on a tray at a backyard barbecue or passed with champagne at a swankier affair. The cookies are baked in a mini muffin pan in order to give them the shape of a small tartlet crust. Topping them with fresh whipped cream and macerated strawberries (strawberries that have been softened by soaking them in liquid) makes them a more unique option than traditional cookies, but they require minimal extra effort. Balsamic vinegar is a classic pairing with strawberries because the particularly sweet vinegar balances the sweet-tart flavor in the berries and brings out a more intense berry flavor.
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.