This fabulous, herbaceous gumbo used to be primarily a meatless Lenten dish, served on Good Friday. It is a pretty rare find on menus these days, but if you should come across it, give it a try. It is a thinner, soupier gumbo than most, and you’ll be surprised how much flavor the greens impart to the broth. When I made it the first time, I thought of how wonderful oysters would taste with the herbs, so I decided to top it off with a few fried ones. You could still serve it during Lent, but don’t reserve this delicious gumbo for once a year.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.