There is a historical reason why most Hanukkah menus offer foods that have been fried in oil. In the second century B.C., a one-day supply of oil inexplicably burned for eight days and eight nights after Judah Maccabee and his followers recaptured Jerusalem's Holy Temple from their Syrian oppressors. Hanukkah is the celebration of that miracle, and fried foods are served to commemorate the oil. In this country, the Eastern European potato latke is usually featured. These fritters are a Sephardic contribution to that tradition.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.