For some reason, whenever I’m interviewed, the question always arises: “What would be your last meal?” Or, sometimes it’s: “If you were stranded on a deserted island . . .” I find both to be rather morbid questions—who wants to think about their last meal or being stranded on a deserted island?—and I never quite know how to respond. But if I had to list the things that I couldn’t live without, I’d say chocolate and fried chicken. The third food in my holy trinity is passion fruit. If you haven’t tasted passion fruit, this pound cake is the perfect introduction. If I’m ever stranded on a deserted tropical island, I might get lucky and find a few vines of passion fruit and perhaps some cocoa pods, but I won’t hold out much hope for getting any fried chicken.
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.