In spite of his Irish tendencies to worry and brood, R. B. pretends to think of himself as an upbeat guy who genuinely wants to like things. Even so, he’s given up on grilled shrimp-stuffed jalapeño peppers. It’s hard to cook a raw shrimp tucked inside a pepper unless the pepper is roasted to bitter death. Cheesy alligator snouts—broiled and blistered jalapeños with melted cheese—never disappoint. Broil or toaster-oven these treats and all they need as garnish is plenty of cold beer. Serve the broiled snouts as a conversation-starting appetizer, whole and hot from the oven, or sliced and set in little tortilla scoops. Serve them as a side to a Mexican feast paired with Cheater Carne Adovada Alinstante (page 56). Jalapeños are usually tolerably hot, although it’s impossible to know until you take a bite. Satisfy all your guests with a combination of hot green jalapeños and the mild mini red and yellow sweet bell peppers.
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.