The simple name of this dish doesn’t tell you how phenomenal it truly is, especially if you wait until you get your hands on large, just-out-of-the-water shrimp with the shell on. Use the shells to make a quick shrimp stock that acts as a building block of flavor to my basic tomato sauce, transforming the pasta into something special. Freeze the leftover shrimp stock in small yogurt containers and use to make linguine with shrimp again, or use with fish or seafood stews or risotto.
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.