Arugula, Fennel, and Apricot SaladPatricia Heal
A V-slicer or mandoline is the perfect tool for thinly slicing the fennel. The fresh apricots add a nice sweetness to the salad, but feel free to skip them if they're not available in your area.
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.