Lamb stew is a quintessential spring dish that can be a real celebration—or unbearably heavy. The difference has little to do with the lamb and much to do with the vegetables: If the stew sports color and lots of different flavors, it is lovely, almost light. If, on the other hand, it contains little besides lamb and potatoes, it becomes the cafeteria-style “Irish stew” that gave the dish a bad name in the first place. This is how it’s done in Scandinavia—bright, colorful, and fresh tasting. In other parts of northern Europe, parsley might be substituted for the dill; it’s just as good. Other cuts of meat you can use here: beef chuck or brisket (which will require somewhat longer cooking time), veal shoulder.
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.