Homemade brownies are a good reminder that easy baking doesn’t always involve a packaged mix or an electric mixer. These brownies require only a saucepan for melting the butter and chocolate. Once that’s taken care of, stir in the rest of the ingredients and the batter is ready. That’s it. The texture of these falls in the middle between the dense fudgy style and taller, cakier brownies. Min always takes her mother’s advice and sprinkles the nuts on top so they’ll toast in the oven. A big pan of brownies can do anything. Pass a platter after a casual barbecue blow-out or dress them up with any or all three of the cheater smoked dessert sauces (pages 197 to 199) and ice cream.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.