This tart-sweet relish is thick enough for you to plop some into the crevices of a samosa for a wonderful, classic Indian food taste treat. Tamarind is known as the “date of India,” and the delectable marriage of the two kinds of dates in this chutney is a natural. Both ingredients lend body, their flavors perfectly complementing each other. I’ve eaten this chutney off a spoon. If available, use jaggery (unrefined Indian sugar) or Southeast Asian palm sugar instead of the brown sugar. Sticky dark brown slabs of tamarind pulp are sold at Chinese, Indian, and Southeast Asian markets in a double layer of plastic packaging. Soft dates, such as Medjools, work best. Otherwise, soak chewy, hard dates in just-boiled water for about an hour to soften them, then drain and proceed.
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.