...Anchovies, and Black Olives) Brindisi, the ancient Brundisium of the Romans, is a sort of rough, emotionally bankrupt port city. Still, we like to walk and sit, sometimes, on the edges of its rickety old wharfs early of a morning to inhale the bright, briny tableau of the place. And round about eight-thirty—high noon for the fishermen, who rise before the sun—we wait to see the baker’s boy running down the docks, toting a great basket of puddica—traditional Brindisino flatbreads—just born and sending up great hungering perfumes for the fishermen’s lunch. It seemed to us the highest form of ceremony left in the dour old place.
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.