I love leeks, and I especially love the traditional French preparation of leeks vinaigrette—boiled or steamed leeks served cold and dressed with a sharp vinaigrette. This is my Mozzarella Bar take on that classic. All of the Mozzarella Bar dishes have some kind of crunchy bread as a contrast to the soft cheese. Some are served on crostini, but those that aren’t are topped with some kind of crouton or, in this case, bread crumbs, which really finish this dish.
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.