This North African stew is named for the traditional dish it is cooked in. A tagine is a clay pot that consists of a shallow round base and a cone-shaped lid designed to allow all the moisture to flow back down into the base during cooking. The stews known as tagines are often thickened (and flavored) with dried fruits; the recipe here contains dried apricots, but prunes, raisins, and dates are also common. In France, tagines are often accompanied by couscous; while flatbread is more typical in Morocco. This is a nonbrowned stew, similar to the veal stew on page 205, though far simpler to prepare.
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.