I confess I’m not a big fan of boneless, skinless chicken breasts, which I find tasteless enough to be considered the tofu of meats (no offense, tofu lovers). Instead, for most purposes I almost always go for the thighs, with the bone in for more flavor and quicker, more even cooking. I like to leave the skin on, too; however, in a quick braise like this one, it can get too rubbery. This is a very stripped-down take on traditional Moorish flavor combinations; eat it with white or brown rice or farro (see page 143), which will soak up the complex sauce wonderfully.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.