This gratin of fennel wedges and strips of prosciutto drizzled with butter and topped with Grana Padano or Parmigiano-Reggiano, then baked until golden, is rich, aromatic, and irresistible. It’s also quite convenient, since you can set up the baking dish hours ahead, keep it refrigerated, then pop it into the oven just before dinner. You can make this without prosciutto or substitute bacon, and it will be delicious, but it’s even better with prosciutto. Keep in mind that the cooking of prosciutto and cheese concentrates the saltiness, but the sweetness of the fennel brings it all into balance. Serve hot for best results.
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.