Many recipes for this Latin American caramel sauce suggest using a can of sweetened condensed milk. But if you make dulce de leche from scratch, as this recipe specifies, you’ll get a delicate sweetness from cooked sugar and fresh milk no canned product can ever match. It is very easy but takes a long time—about 1 1/2 hours, even though all you have to do is give it an occasional stir. Here’s the trick: choose a time when you’ll be in the kitchen awhile—maybe a weekend afternoon or a night you are making another slow-cooked sauce. This version, untraditionally, is flavored with milk chocolate. Serve over ice cream or pound cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.