It isn’t often you can combine a few winter staples and create a novel, fresh-tasting dish that is easily varied, stands on its own, or forms the base for a variety of other foods. Yet a simple mélange of fennel and orange does all of these things and without a lot of effort. Take some slices of boneless pork, for example, marinate them briefly in olive oil, lemon juice, garlic, salt, and pepper, pan-roast them, then serve them on a bed of the compote: the mingled juices are sheer delight. (I’ve presented the recipe that way here, but it is easy to cook the fennel-orange combination on its own.) Similarly, the compote works nicely as a bed for simple roasted cod, sautéed duck breast, and grilled chicken. There isn’t much technique to speak of here; you’ll know the dish is done when the orange juice bubbles become scarce. Just be sure not to cook the compote entirely dry; the orange juice sauce is a nice touch.
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.