The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Any kind of apple can be used, but a tart one such as Granny Smith or Crispin works great. The sparkling apple cider enhances the apple flavor, but it can be substituted with a light beer if you prefer. Serve the fritters on their own or dip them in some warm cajeta (add about 2 tablespoons of rum or brandy per cup of warm cajeta to add a nice kick and thin it out a bit) or Natilla (page 163).
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.