One fall afternoon, my sons and I decided to tailgate out at Randall's Island. This is a unique tailgating experience. Randall's is one of two islands off Manhattan (Ward's Island is the other) devoted to ball fields of all kinds. I cooked this lamb at one of the grills the city provides there, and we ate on an adjacent picnic table overlooking the East River. We then wandered around the more than two dozen fields, watching intensely played games of soccer, baseball, cricket, flag football, and the tail end of a rugby match. Only in New York.
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.