This is an interesting technique: the fish is oven steamed, with just a tiny bit of liquid, thus retaining all of its own juices. Traditionally the packages would be made with banana or other large leaves, and they would be buried in hot ashes. Foil is much more convenient, if not quite as interesting or flavorful. If you make this with fillets, the cooking time will be under 10 minutes. Serve this with Peasant-Style Potatoes (page 477) and a lightly dressed vegetable.
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.