PAT Gina introduced me to drunken goat cheese, and if you haven’t had it, you haven’t had cheese. (You can find it at Whole Foods and other fine food stores.) Drunken goat is semifirm and cured in red wine, so it has a maroon-colored skin. Flavorful and smooth, it goes great on a ripe-tomato sandwich. If you don’t have softened butter at the ready, a good shortcut is to spread plain mayonnaise on the outsides of the sandwiches instead. They’ll fry up just as crisp and golden as they will with butter.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.