The word Cassolita comes from the Spanish word cassola or cazuela, which refers both to a round clay pot and that which is cooked in it. A Sephardic squash dish from Tétouan, Morocco, this cassolita is scented with cinnamon and caramelized onions and gets a nice crunch from the almonds. It is typically served with lamb couscous (see page 236), although it goes well with any hearty meat dish. When I made it for a dinner party for my editor, Judith Jones, all the high-powered foodies attending asked me for the recipe. It can be made ahead and then reheated before serving.
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.