We tend to associate dried mushrooms with France and Italy, but of course they’re used wherever mushrooms grow wild, and that includes almost all of central Europe. In fact, some of the best (and least expensive) dried porcini (cèpes) sold in this country come from Poland. Make this a day in advance if you like and refrigerate, covered; reheat when you’re ready. Serve this with boiled potatoes, buttered noodles, or a rice dish, along with a vegetable or salad. This is also good served with grated fresh horseradish or Creamy Horseradish Sauce (page 608). Other cuts of meat you can use here: lamb, veal, or pork shoulder, all of which will cook more quickly than the beef.
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.