Editor's note: The recipe below is from Mark Bittman's Quick and Easy Recipes from The New York Times.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
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 satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.