This recipe was created to be used in the preparation of Almond Praline Ice Cream Cake.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Fluffier, fresher, and fancier than anything from a tub or can.