One fall afternoon, my sons and I decided to tailgate out at Randall's Island. This is a unique tailgating experience. Randall's is one of two islands off Manhattan (Ward's Island is the other) devoted to ball fields of all kinds. I cooked this lamb at one of the grills the city provides there, and we ate on an adjacent picnic table overlooking the East River. We then wandered around the more than two dozen fields, watching intensely played games of soccer, baseball, cricket, flag football, and the tail end of a rugby match. Only in New York.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.