Deviled eggs can create a fair amount of anxiety. It’s the peeling that’s the problem. Experts say older eggs with more of an air pocket peel more easily, some say leave the cooked eggs in the fridge a couple of days before peeling, some say add a little vinegar to the boiling water. All we know is that when it counts, they don’t peel. Deviled Egg Spread with Smoked Paprika is the happy outcome after a fit of frustration with a bowl of broken hard-cooked eggs. Hey, you’re thinking, that’s just egg salad. So what! The smoked paprika adds the devil and makes a perfectly lovely spread for party rye or crackers.
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.