My Iranian father is infamous for knowing how to make one single dish: rice cooked with lentils, dill, and spices. Rice is ubiquitous in Persian cooking, and there are many elaborate variations that include dried fruit, fresh herbs, nuts, and beans. This version is green and aromatic. Dried limes have a distinctly sour, herbal taste specific to Persian food. Whole or powdered dried limes can be found at the stores listed in this book’s Resources section (page 193), but if you can’t find either one, the rice can be cooked with 2 teaspoons of lemon zest and seasoned with 2 tablespoons of lemon juice right before serving.
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.