Confort

Marshmallow treats can skew saccharine, but this slightly more sophisticated version embraces the salty as much as it does the sugary Sweet marshmallows and chocolate are balanced by plenty of salt: in the butter, on the pretzels and in the flaky sea salt finish Butter-flavored pretzels (“butter snaps”) have a delicate crunch and a creamy note that work well in this recipe, but any small, thin pretzels are also good

This is a grown-up version of the classic chocolate chip cookie: Brown butter infuses the dough with rich butterscotch flavor that pairs perfectly with crunchy toffee bits and chocolate chunks studded throughout. Crisp edges give way to a chewy, dense center, and the cookies are topped with flaky sea salt, which provides a necessary balance to their sweet, caramelized notes.

In a cookie emergency, why waste time scooping out individual mounds of cookie dough and baking cookies in batches when you could knock the whole process out in one shot Not only is a skillet cookie easier, but you can eat it with a spoon while it’s still warm Plus, the edges are chewy and the center is soft and gooey

Intensely flavorful, this stir-fry harnesses the fresh, citrusy notes of lemongrass in a punchy marinade that doubles as the stir-fry sauce While the tofu only needs a short soak in the lemongrass marinade before cooking, it also benefits from a longer one, so feel free to prep ahead and refrigerate overnight This recipe’s cooking method is a combination of stir-frying and steaming: Searing the onions and tofu on high heat creates smoky notes, and covering the pan during cooking ensures that the broccoli stays bright green as it cooks through

While it’s never not a time for beer-brats, I’m putting fingers to keyboard in mid-September, perhaps the beginning of their prime time. Fall, football, and the imminent coming of Oktoberfest all come together to make beer brats the obvious choice for this weekend’s menu. So let’s look at beer brats, what they are, where they...

This sardine rice recipe unites some likely kitchen inhabitants, such as onions, garlic and leftover rice, to make a quick, allium-perfumed weeknight dinner Since fat is an excellent courier for flavor, giving the olive oil time with the aromatics and sardines ensures a satisfying amount of each ingredient's fragrance and flavor throughout the rice Is it fried rice

Instead of mixing together a bunch of ingredients to make a just-okay veggie burger, smash portobello mushroom caps with a heavy skillet while cooking until they’re thin but dense with savoriness, then dress them with melted cheese, tuck them into a bun and top them with classic fixings Cooking mushrooms this way forces the water out of their spongy bodies, turning them into something meaty and satisfying Because they’re so thin, you’ll want to stack two mushrooms per bun

A mélange of mushrooms, roasted with aromatic garlic, sweet red onions and warming woody herbs, brings elegance to this easy weeknight pasta Roasting mushrooms is a wonderful hands-off cooking technique, giving them the time to soften and become golden around the edges while staying moist and plump Lemon wedges are roasted, too, which unlocks their sweetness and coaxes out a deeper citrus flavor

This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil Lime cuts through the richness and adds some bright tartness To easily shave corn kernels off the cob, lay your cob flat on your cutting board

These meatballs harbor a secret: They’re half vegetable, half chicken More than just a surprise, the grated zucchini provides moisture that ground chicken can lack Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice

This dessert is all about deep, sultry flavors: the warmth of rum, the smoky sweetness of muscovado sugar and the buttery richness of caramelized peaches The peaches are pan-roasted until golden and tender, then finished with a luscious cream made from Greek yogurt and mascarpone, topped with a scattering of sugar that slowly melts into a delicate crunch The result is a beautiful contrast of hot and cold, sweet and tangy, smooth and crisp, with toasted sesame and sea salt adding just the right amount of intrigue

The cookbook author Kenji López-Alt knows burgers inside and out. Here are his nonnegotiable rules for success.

This moist and aromatic sweet cake smells, looks, and tastes like Persian baklava.

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken It's a fresh yet luxurious weeknight meal you're going to make all season long.

Southern fried corn, a dish with deep roots in African American cooking, preserves fresh kernels and their natural sweetness It’s traditionally made with corn shucked fresh from the cobs Reserving the “milk” — the milky liquid from the lining of the cob — makes this dish lightly creamy without any cream

Might be one of the best cakes in the world. Or is it technically a pudding?

This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor

This comforting ground-chicken dish is layered with typical Desi spices: cumin, chile powder and garam masala Finished with tender baby spinach, it has all the makings of a satisfying one-pot meal In most keema (or ground-meat) curries from the Indian subcontinent, onions and meat are sautéed separately in two steps, but this recipe calls for cooking them together, along with ginger and garlic, a shortcut that saves time without sacrificing flavor

Cacio e pepe is a traditional Italian pasta made with pecorino, Parmesan, black pepper and a little pasta cooking water These cobs borrow the flavors of the traditional dish, but the cheese sauce is not thinned with water, so it’s very rich and creamy Serve the cacio e pepe corn with grilled steak or fish and a green salad with acidic dressing

Chimichurri is lively, with loads of parsley and oregano; bracing, with garlic, crushed red pepper and red wine vinegar; and rich, from buttery olive oil — all attributes that do wonders for meatballs Add a generous amount of the Argentinian sauce to the ground-beef mixture, then roll and sear the meatballs until crispy and browned (You can also broil for 7 to 10 minutes.) Serve as an appetizer, with more chimichurri alongside for dipping, or make the meatballs into a meal with couscous, broccoli, roasted peppers or a kale salad dressed with the chimichurri.

Keeping pesto on hand (store-bought or homemade and frozen) is one of the greatest kitchen time-savers, since stirring just a spoonful into a dish can add so much herby, garlicky flavor Here, pesto builds on a pan of orzo loaded with zucchini and onions that have been sautéed together until golden brown Cooking the orzo in vegetable or chicken stock bolsters the pasta’s flavor as the broth reduces into a silky sauce

Try something new for your tailgating: make a smoked meatloaf and score big! Using ThermaQ will ensure a perfect end result.

One great joy of bulgogi, marinated grilled beef that translates to “fire meat,” is that you can prepare it in advance and, when you’re ready to eat, have dinner on the table in under 10 minutes This stovetop chicken variation, dak bulgogi, provides the same workday convenience and savory-sweet flavors, thanks to soju, an alcohol which tenderizes the meat, and maple syrup, which caramelizes beautifully without burning Apple juice extends those ingredients and allows room for the subtle umami — known in Korean as gamchil mat — from garlic, ginger and scallions to gently season the chicken

To make a halved sweet potato into a more substantial side, load it with black beans and sharp Cheddar, then send it back into the oven until the cheese melts and sizzles Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.

This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball

These rice bowls are both a comfort and a thrill to eat They star chickpeas sizzled in chile crisp, a Chinese condiment made of oil, chiles and a variety of textural and umami-packed ingredients, such as fried shallots and garlic, sesame seeds, and preserved black beans You could snack on the electrifyingly tingly chickpeas solo, or make them into a meal with rice and a juicy mixture of tomatoes, celery, cilantro and soy sauce

This hearty vegetarian mash-up of burritos and seven-layer dip is a crowd favorite for good reason: It’s easy, it’s fast and it encourages diners to gather around the table and fill their tortillas however they wish Canned refried beans seasoned with a dash of cayenne are heated through on the stovetop, then topped with a generous sprinkling of cheese Before serving, lots of cool, crunchy toppings like avocado, grated Cotija cheese, snap peas, radishes and romaine lettuce are piled on top

Originally printed on the Rice Krispies box in the 1960s, Scotcheroos are Rice Krispies treats minus the marshmallow but with gobs of peanut butter, chocolate and butterscotch chips Use either natural, unsweetened peanut butter or the more conventional stuff Either will work just fine, with the natural version tasting a tad less sweet

What’s better than a pan full of freshly made, just-gooey-enough Rice Krispies treats A core memory for many, it continues to be a fan favorite, whether a packaged gas station treat or a high-end bakery grab like this one Perfectly balanced with an additional layer of texture from the pistachio and halvah, this recipe comes from Shilpa and Miro Uskokovic, the supertalented pastry chef duo that opened Hani’s Bakery + Café in New York’s East Village in 2024