In Thailand, this refreshing drink is served at many stands in little plastic bags with straws so you can drink it on the go, but Thai iced tea has soared in popularity at Thai restaurants across America—and for good reason. Thai tea leaves, which can be found at most Asian groceries, combine black tea leaves, star anise, orange flowers, vanilla, cloves, and cinnamon. This blend gives the tea its distinctive taste and orange color, but the technique and style of the drink will work with any good black tea, or you can use black tea with added herbs, in the style of chai (page 668).
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.