A chef at the Palace Hotel in San Francisco in the 1920s is said to have created this to honor George Arliss, an actor appearing there in a play entitled The Green Goddess. The dressing is made with an abundance of herbs and can be served with fish or shellfish as well as salads. Be sure to use fresh herbs: Dried just don’t deliver the same flavor. For this salad to look its best, place it in a bowl that’s twice the size of the greens so you’ll have plenty of room to toss.
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.