It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.