Bacon and Whiskey Jam

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.