A great green salad has always been a staple on my restaurant menus and on my table at home. The combination of Dijon mustard, good-quality vinegar, and olive oil gives tender green leaves their raison d’être. There is no olive oil in this dressing and it still tastes great. I kept the Dijon mustard in the mix because it’s very low in fat—and because few ingredients can pack a punch like Dijon mustard. Yogurt, lemon juice, and aromatics like tarragon and fennel round out the dressing. You’ll never again eat a green dressed with artificial-tasting, gloppy, low-fat dressing.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.