In the ’80s, sangria’s reputation took a nosedive when it came to be known as a syrupy-sweet wine sold in green bottles with a toreador deftly skirting a charging bull on the label. But if you go to Spain, you’ll quickly realize that real sangria isn’t a sugary liquid confection, but a fruity, icy cold drink that goes down easily, especially when the temperature outside is soaring. This simple-to-make sorbet turns sangria into a frozen dessert that’s even more refreshing than it is as a beverage. And that’s no bull.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.