The summer before I started cooking professionally, a friend and I spent three months on a sailboat in the Bahamas. Hey, it was tougher than it sounds! Every day we had to catch our dinner with spears, no less. If we didn’t get a fish or lobster, one thing we could always count on was finding conch. They were and are delicious, but man, are they labor-intensive, as it’s hard to extract the meat from their shells. These fritters, which are easy enough to stir together on a sailboat and are served all over the Bahamas, are so delicious that we didn’t (and you won’t) much mind the work, especially as your conch meat will already be extracted from the shell. Serve them with ice-cold beer, plenty of hot sauce (or my Cat Island Cocktail Sauce), and a creamy Lime Mayonnaise (p. 181) that will help cool the fire. And don’t be surprised if they inspire you to slip into a swimsuit and snorkel mask.
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.