In Morocco tea—a refreshing infusion of both green tea and mint—is the symbol of hospitality, prepared with art, served with ceremony, and drunk at all times of the day. Introduced in the nineteenth century by the English, tea became an indispensable drink. It is traditionally served in richly engraved English-style silver teapots (the grandest are from Manchester) on silver trays with tiny legs. It is poured from a great height into small, ornamented colored glasses. Spearmint is the type of mint used, and the infusion is sweetened in the teapot. In Morocco they like it very sweet, with many lumps of sugar, but you can suit your taste.
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.