For Southerners like me, there’s not a better meal on the planet than cornbread, beans, and greens cooked with lots of bacon. I know a lot of good old ranch cooks who feel the same. There wasn’t much green to eat for cowboys on the range, but beans cooked with salt pork were common. So common, in fact, that cowboy nicknames for beans were many: Mexican strawberries, prairie strawberries, and whistle berries. But the funniest of all, recorded in Ramon F. Adams’s book Come an’ Get It, was “deceitful beans ’cause they talk behind yore back.”
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.