Bourbon whiskey, a uniquely American spirit, can be used in cooking the same way wine often is in French recipes, as a splash that lends a subtle, aromatic presence and a bit of moisture. A whiskey sausage, with its breath of musty sage, makes a perfect grilling patty for sandwiching in a bun smeared with tomato chutney. Or, you can roll the sausage into small balls and serve them with the chutney as a dipping sauce. Two things distinguish this speedy chutney from bona fide tomato ketchup: its consistency is a little looser and less dense, and it is made in little more than half an hour. It will keep in the refrigerator for up to 2 months before its savor diminishes. Use it also to accompany pork chops or grilled chicken or game.
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.