If there is one fruit whose flavor melds perfectly with chicken, it is the apricot, but incorporating juice or fruit chunks into barbecue sauce can give grilled foods a charred fruit flavor. The alternative is a fruity marinade that can be tasted throughout the meat, not just on the skin. The recipe gives fruit lovers (and wing lovers) the best of both worlds in one simple step, as the marinade forms a sweet glaze while the chicken cooks.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.