An Andalusian dish, featuring the wonderfully distinctive flavor of sherry. Dry (Fino) sherry is most commonly used here, but I have had it with the slightly nuttier Amontillado and even sweeter Oloroso, and I liked it just as well, though it is different. Don’t use cream sherry in any case. Serve this with crusty bread, by all means; the sauce is delicious. Other cuts of meat you can use here: pork or veal chops, bone-in chicken.
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.