A mixture of aromatic (and generally expensive) spices that according to the ancient Ayurvedic system of medicine are meant to heat the body. This is the only spice mixture that I ask you to make at home and keep in storage. Its aroma is unsurpassed if mixed and ground at home in small quantities. Also, it will not contain cheap “filler” spices, such as coriander seeds, as many commercial mixtures do. I do keep the store-bought mixture in my cupboard as well for use in certain dishes that require less perfume. My recipes will tell you which one to use.
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.