How wonderful is the marriage between thyme and lamb? So wonderful that this dish conjures up visions of Greeks spit-roasting lamb or goat on rocky hills above the sea, basting it with branches of thyme dipped in olive oil. (Which is not a bad recipe itself, especially if you have the rocky hills and sea.) This lamb is lovely with a rice dish or simply with bread. Note, interestingly, that this recipe is virtually the same as the one that follows—except the flavors are distinctly different. Under many circumstances, I would have made one a variation of the other, but it would have seemed, in this case, to give one or the other short shrift. They’re both great. Other cuts of meat you can use here: thick cuts of “London broil” or flank steak.
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.