Do not skimp on the olive oil here; its flavor is integral. Really, this is escarole braised in olive oil, an extremely useful and wide-ranging technique. You can omit the anchovies if you like or add pine nuts (about 1/4 cup), raisins (1/4 cup), pitted black or green olives (about 1/2 cup), or about 1/2 cup chopped tomato. You can also use wine or stock in place of the water, for a richer taste. Other vegetables you can prepare this way: this is a classic and basic recipe that can be used for almost any green or in fact for “harder” vegetables like cauliflower or broccoli, following exactly the same procedure. Cooking time will vary.
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.