Part of what makes these marinated peppers and eggplant so delicious is the involved process they go through to get to their seemingly simple final state. In her book, The Zuni Cafe Cookbook, Judy Rodgers suggests that the chef’s eternal quest is to make the simplest process more difficult: “Stop, think, there must be a harder way,” she writes. There are easier ways to make peppers and eggplant, but once you taste this version, it’s hard to go back. If you like, make them the day before and let the vegetables marinate overnight.
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.