This fabulous, herbaceous gumbo used to be primarily a meatless Lenten dish, served on Good Friday. It is a pretty rare find on menus these days, but if you should come across it, give it a try. It is a thinner, soupier gumbo than most, and you’ll be surprised how much flavor the greens impart to the broth. When I made it the first time, I thought of how wonderful oysters would taste with the herbs, so I decided to top it off with a few fried ones. You could still serve it during Lent, but don’t reserve this delicious gumbo for once a year.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.