My friends who live in the countryside were surprised one morning to wake up and see me climbing their walnut tree in my pajamas, swiping the rock-hard, unripe green orbs off the branches. Once I’d picked enough, I climbed down and confessed that I could barely sleep the night before in anticipation of collecting enough of them to make a batch of nocino, an Italian liqueur made from unripe walnuts. It took a while for them to figure out what I was talking about. When I returned a few months later with a tub of Vanilla Ice Cream (page 143) and drizzled inky-brown nocino over each scoop, no one questioned my early-morning motives. If you know someone with a walnut tree, give this liqueur a try. And be sure to give them a bottle as a thank you, so you’ll get invited back to gather more green walnuts the following year.
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.