Compared to American Christmas cookies, Italian cookies are a bit less sweet. They bake up nice and buttery, and the dried apricots make them moist and chewy rather than crisp and crunchy. The dough freezes well, so I like to make a double batch and store some to bake when unexpected guests drop by (just be sure to increase the baking time by two minutes if baking from frozen). The cookies will fill the whole house with an alluring fragrance and make you look like a superstar, even if you don’t have time to make the glaze.
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.