Boiled chicken may seem a thing of the past, but if the chicken is good to begin with, you don’t overcook it, and you serve it with this classic walnut sauce— sometimes called tarator or skordalia—it can be quite fabulous. Make the chicken and the sauce in advance if you like; both are good at room temperature. And, if you prefer, sauté the chicken and serve it with this sauce; see, for example, Chicken Escabeche (page 294) for the cooking technique. If you want to make the sauce without stock, see page 600. Walnut sauce, or tarator, is good not only with chicken but also with plain steamed vegetables— that’s what I’d serve with this, perhaps along with a rice or potato dish.
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.