This simple sauce is delicious drizzled over the poppy-seed sweet bread or the rum raisin apple pie.
Cooks' note:
Sauce can be chilled up to 3 days.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Fluffier, fresher, and fancier than anything from a tub or can.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.