This dish accents the meatiness of the artichoke. Braised slowly with the tomatoes, it develops a harmonious flavor, sweet with a refreshing licorice finish. Since this recipe calls for a lot of artichokes, I make it when they are plentiful. Serve with a piece of grilled meat or fish, or make some extra to spread on bread as an appetizer. Use as a dressing for pasta, or to make a risotto. These braised artichokes can be frozen, so make a big batch to pull out when unexpected guests come by.
This flexible recipe is all you need to bring this iconic ProvenƧal 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 GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor 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.