Hard-Boiled Eggs

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.