Shortly after the first time I went to Cork Wine Bar, a bustling neighborhood restaurant a few blocks from me in Washington, D.C., I started making one of their signature appetizers for dinner parties. It’s simply bruschetta with sliced avocado, crushed pistachios, a drizzle of pistachio oil, and a sprinkle of fleur de sel. It is rich and pretty perfect as an hors d’oeuvre. When I started making it for myself, it wasn’t quite doing the trick. I wanted a little protein on there, as well as something to cut the richness. A can of one of my favorite products, smoked oysters, was the answer, as were tart green olives. I like to pump up the smokiness even further by tossing the oysters with a little smoked paprika, but I’ll leave that up to you. With or without it, this appetizer has grown up into a meal.
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.