Since both my parents worked full-time, when I was 2 weeks old they hired a seemingly proper English lady to take care of me. But Ammie was not the mild mannered woman she appeared to be. In fact, she turned out to be the quirkiest third parent you could ever imagine. She fed us forbidden chocolate (despite her belief that chocolate actually “made your blood boil”), and she let us watch TV when my parents were out of town (very illegal). Ammie was nothing if not opinionated. She displayed the nationalist zeal of an expatriate and was completely obsessed with the royal family. She was so pro-British and anti-Irish that every March 17 she would thumb her nose at her enemy by sending my sister and me off to school dressed completely in orange, in honor of the British monarchy. Needless to say, corned beef and cabbage was not a food ritual in our household. I didn’t discover it until I moved back east to college, where I sampled it at the homes of many of my Irish-American friends. The Lucques version is an updated rendition of that classic one-pot Irish meal. Traditionally, the vegetables are cooked alongside the meat for hours, producing dull, mushy carrots and sad, gray turnips. To keep the vegetables bright, I cook them separately in the beef broth. The parsley-mustard sauce (great for sandwiches the next day) cuts the richness of the corned beef and perks up the entire 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.