While several hours are required for the dough to rise twice, this top-rated bread recipe demands little more than 20 minutes of active time. If you prefer milder heat, omit the chile seeds and ribs, as that’s where the majority of their fire resides. A shopping note: Always purchase extra yeast. If it doesn’t foam when combined with water, it’s past its prime and you’ll need to start over with new. Active dry yeast will keep for about a year, but with this recipe in your repertoire, you’re likely to use it much sooner than that.
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.