Ever notice how in the United States the consistency of most oatmeal falls somewhere between wall plaster and grout? The things we do to those poor oats. There oughta be a law! As a result, we often resort to the culinary equivalent of wallpapering, covering up the abomination with butter and brown sugar. This is a shame, because oatmeal just needs a little love to deliver a heartwarming, nutritious meal. The best oatmeal recipe is akin to a two-part harmony, pairing solid prep with inspiring spices to yield a joyous anytime song. Part of the trick is to soak the oats overnight, so plan ahead. Top this with fruit compote or nuts, and you’ll never again wonder why oatmeal isn’t used as an industrial adhesive.
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.