Tamarind provides acidity with a delicious fruity tartness. It is mainly used in Indian, Thai, and Mexican cooking, although it grows in many tropical climates, including Florida. Look for the caramel-colored tamarind concentrate or paste in markets, as extracting the fruit from the pods is labor-intensive. Use the ketchup on the Indonesian Corn Fritters (page 155), Indian Spiced Scrambled Eggs (page 75), and burgers or grilled shrimp. For all of the preserving recipes, including this one, use kosher salt; unlike table salt, it is free of additives that can discolor ingredients.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.