The foothills of the Apennines line the eastern part of the Maremma and provide a congenial habitat for many species of wildlife, notably wild boar. As they range the hills, foraging at different altitudes, their diet varies, from rough vegetation to earthy treasures like acorns, chestnuts, and hazelnuts. Boar is prepared in infinite ways, from curing it and making sausages, prosciutto, and salami, to braising and roasting it. As with domestic pigs, the flavor of boar meat varies according to what the animal has consumed. Part of the luck of the hunt is bagging a boar that has feasted on acorns or chestnuts rather than meager plant foods—you can taste the difference. Here in the States, boar are domestically raised, though often allowed free range like true wild boar. The meat is generally excellent, complex in flavor and surprisingly tender. It is also easily purchased, over the Internet, right from the producers or through specialty-food merchants (see Sources, page 340) but it is expensive and you can use pork tenderloins instead in this recipe (but marinate them for only half the time). If you’ve not tried boar, this recipe for tenderloins will be a tasty and easy introduction. After marinating for several hours in wine and aromatics, the filets need only brief cooking on the stovetop. Most of the work here is transforming the marinade into a beautiful, savory-sweet condiment with plump apple wedges and prunes. It is a memorable special-occasion 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.