YOU CAN’T BUY THIS INTENSELY FLAVORED STOCK anywhere; you have to make it yourself from fresh crab shells. In the Pacific Northwest there are two types of crab available, Dungeness and Alaska king crabs. We use Dungeness for its sweet crab flavor, but king crab can be substituted. We don’t recommend using Atlantic blue crabs, as they have a completely different flavor. In my house, making the stock always comes the day after a crab feast. Crab stock is a wonderful base for any fish stew, but it plays the starring role in the Crab Mac and Cheese (page 74). Without it, the cheese overwhelms the flavorful crab.
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.