In this campfire version of an Italian classic, the steak is cooked on the coals, though bistecca fiorentina is traditionally cooked on a grill over the coals. Of course you can make it on a very hot grill or griddle pan if you choose, but it’s fun to watch your steak cook directly on the coals. Choose the best steak you can afford. Add a side of creamy White Tuscan Beans with Sausage (page 119) and you’ve got a magnificent yet simple meal. Buon appetito!
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.