Steel-cut oats go through a machine that cuts the whole kernels into tiny bits. Sometimes called Scotch or Irish oatmeal, steel-cut oats are chewier and have more texture and flavor than regular rolled oatmeal. They take more time to cook, but steel-cut oatmeal is well worth the wait. McCann’s makes the best steel-cut oats that I know. They’re available in specialty shops and some supermarkets, as well as at www.mccanns.com. To sweeten the steel-cut oats, add brown sugar, sautéed bananas, raisins, applesauce, berries, or whatever other fruit you like.
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.