Every time I make this easy dipping sauce, I am amazed at how good it is, especially when paired with such simple dishes as grilled chicken, fish, squid, shrimp, or summer squash or with Poached Chicken with Lime Leaves (page 84). Depending on how you tilt its balance, the sauce may hit your palate with pungency, saltiness, tartness, and/or heat. Kosher salt is the best type to use for this recipe. It is coarse, less assertive than iodized salt, and a little sweet. Assembling this sauce is fun, fast, and up to each individual. As the cook, all you have to do is set out individual dishes filled with the ingredients.
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.