Think of pairing fruit in recipes like planning a seating chart at a dinner party. It’s usually a good idea to split up your two anarchist teenage nephews, right? Similarly, in a crumble it’s best to avoid putting two tart berries, like blackberries and cranberries, in the same bowl. For this recipe, I partner the testy blackberry with a dose of mellow peach, whose sweet charms keep the party on an even keel. Also, blackberries tend to lose their structure under heat, while the peaches—like apples and pears—stay true to form and give your crumble hearty body.
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.