Fred’s mom is from Belgium, and like most Europeans who lived through the war, she can’t bear the smell of Jerusalem artichokes, which, along with rutabagas, were the readily available vegetables in those years. Supposedly, they are a miraculous food, with some claiming they cure diabetes, and pet-food makers thinking about putting them in cat food so used kitty litter would remain odorless. Says Fred: “I still couldn’t stomach them, until I tried a batch at Toqué! during a staff meal. They were killed in coarse pretzel salt and dunked in ketchup. Another case of the sum being light-years from the parts!”
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.