This recipe is a way to show off the best summer fruit you can find. If possible, use an assortment of fruits, such as plums, peaches, figs, and berries, but make sure that all the fruit is up to snuff. Rather than striving for variety and ending up with less-than-ideal examples of each fruit, you’re better off with a simpler salad composed of only the most perfect nectarines or gorgeous peaches all alone. The dressing is made by pounding some of the fruit into a juicy vinaigrette. Figs are my favorite for this purpose. They mellow the vinegar and give the dressing body and chunkiness. If you’ve never had a Marcona almond, you may not forgive me for introducing you to them. Rich and dense, this Spanish almond variety is outrageously addictive. If you can’t find Marcona almonds, use toasted regular almonds or pecans.
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.