The only way to improve upon a fried artichoke is to shower it with fried-garlic breadcrumbs, making a hands-on dish a little bit messier and a lot tastier. This is a great little antipasto, excellent with a light white wine or served with cold beer for a ballgame snack that ranks more than a few steps above nachos. Eat the larger leaves just as you would if you had a bowl of melted butter sitting right there, scraping the leaves against your teeth. The tender stems and inner leaves can be eaten whole.
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.