To me, apple muffins that offer up a mouthful of mealy mashed apple chunks are a personal affront. Fortunately, such abominations are easily avoided, a simple matter of proper fruit selection. Forget for a minute your preferences when choosing an apple to eat out of hand (I’m talking to you, Red Delicious loyalists). For this recipe, you can’t go wrong with tart, substantial Granny Smiths, especially when they’ve been roasted to caramelized perfection. If you prefer something sweeter, go halfsies with Granny Smith and either Pink Lady or Fuji, both of which deliver a fragrant bonus and add a depth of flavor even the ordinarily oblivious will notice.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.