When I asked friends for their favorite pizza-combination ideas, this one, from former Boston Globe Living Arts editor Fiona Lewis, jumped to the front of the line. First, I’m a freak for figs: fresh when they’re in season, of course, but dried at other times of the year. Second, when Fiona mentioned it, I had just started yielding to an addiction to Taleggio, the pungent, slightly bitter Italian cheese that tastes of mushrooms. I immediately thought walnuts would be a perfect crunchy addition to this party, and I invited along my old friend radicchio to add even more bitterness. Once I got the layering order right (walnuts need to go on the bottom, under the nest of radicchio, to avoid burning under the broiler), this was a keeper. Obviously, if you want to make this when fresh figs are in season, by all means do so; skip the soaking-in-wine step and you’ll be good to go.
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.