C’mon, how could we not include this seventies’ entertaining classic? But fear not, these aren’t tired chafing-dish buffet standards; they are a delicious duo of beef and pork, along with a well-spiced mixture of allspice and mustard powder and a touch of heavy cream. While people may argue over authenticity, we’re not Swedish, but we know these are darn good. Serve them with our Mushroom Gravy (page 63), Mashed Potatoes (page 79), and a bit of lingonberry jam.
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.