In pais Vasco—Basque country—many tapas are substantial and filling. This meets that requirement, but it is also quick and simple. I once had it made with chanterelles, which of course produced a sublime version. If you can get them, or other wild mushrooms, the dish will be really special, but it’s quite wonderful with shiitakes. As for an omelet, you can put most anything you want in here; especially good is about a cup of chopped shrimp added just before the eggs. You can serve this on toast or bread, as is often done in tapas bars, or just by itself. It also makes a fine main course for two.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.