In France, for Rosh Hashanah and Passover, tongue, with its velvety texture, is often served with a sweet-and-sour ginger sauce. In some homes the tongue is put on the table as a symbol of the wish for success in the New Year. Spicy-sweet sauces often accompanied pickled meats in Alsace, where sugar was first used as a condiment rather than as a dessert sweetener. By the time the meat had been pickled, desalted, and then cooked, it had lost much of its flavor, so sugar, ginger, and other spices ensured a good taste. Jews have a long history of treating tongue, an often scorned cut of meat, as a delicacy. It is preserved and pickled in a salt brine with garlic, pepper, spices, sodium nitrite, and sodium erythorbate. The tongue is then boiled, the skin peeled off, and slices of meat are served with a sauce.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.