In central New York State where I grew up, summertime is speidie-time. Speidies are beef or chicken kabobs marinated in a locally produced spiedie sauce. Nobody makes their own; everybody buys it by the case to make it through the summer's grilling. Now that I live downstate, I've had to devise my own speidie sauce (really nothing more than a quite acidic vinaigrette), which I'm willing to share for the very first time.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.