A surprising cousin of the Italian Roast Pork with Milk (page 400), similar in its preparation and results, completely different (but equally superb) in the eating. Because the pork is cut up and braised, it cooks more quickly. Use meat from the shoulder end. See page 500 for information on Asian fish sauces like nam pla. Serve this with Sticky Rice (page 508). Other cuts of meat you can use here: boneless chicken thighs.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.