When you want a chile with distinctive flavor and a blast of heat for a salsa with Caribbean roots, the habanero is an obvious choice. It is native to the Caribbean basin, which includes the Yucatán region of Mexico. The flavor of habaneros has tropical overtones that perfectly complement fruit like mangoes and bananas. A little goes a long way—despite its diminutive size, it is the hottest of all chiles available in the United States and Mexico. This salsa makes a great condiment for pork, chicken, or fish.
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.