Follow these rules, as set forth by Chef Samantha Izzo, when you order a bowl of her shrimp, and you’ll understand how they achieved “killer” status. You want to make sure to sop up all of the spicy broth without missing a drop. Make sure to wash your hands well before eating, as they will be your only utensils. Have extra napkins on hand, although licking your fingers is proper etiquette. For the dark ale, Samantha uses Ithaca Nut Brown ale. The bread is used for sopping up the delicious, spicy sauce.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.