Don’t let your opinion of dolmades, stuffed grape leaves, rest on the ubiquitous canned versions, which are tasty but forgettable. Take the time to make these and you’ll be rewarded with a fragrant house and a satisfying savory snack for a party or simply for having on hand. Unlike most other versions I’ve had, this filling is brightly flavored and packed with aromatic ingredients—I add artichoke hearts, preserved lemon, and golden raisins. Pine nuts give these little guys a pleasing crunch, and I love the briny, herbal flavor that the grape leaves impart while they cook—this is the process that forms the sauce—in the lemony liquid.
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.