This popular soup—a fun dish for a casual meal since the corn is left on the cob—is traditionally seasoned with the fragrant local herb guascas. Unfortunately, I’ve only rarely seen guascas in the States, so I use a combination of cumin and thyme, which approximates the real thing. Fortunately, you can often find yucca, also known as cassava, at most major supermarkets. This root vegetable, native to South America and largely grown in Africa and the Caribbean, has a subtle sweetness, not unlike yams. If you can find it, try the variation. Serve with arepas (page 575) or crusty bread.
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.