Koreans are big on sesame seeds, and they’re big on marinating. They’re also big on big flavors, as this wonderful grilled chicken demonstrates. You can buy pretoasted sesame seeds and even sesame seed powder at Korean markets, something you might consider if you become addicted to this cuisine; but toasting them takes no time at all. If you’re really feeling energetic, serve this with Potato Pancakes with Scallions and Kimchi (page 474). But plain white rice and a salad would also be fine, especially if the salad were made with seaweed, like the one on page 200 (omit the chicken or shrimp).
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.