Adapted from a recipe out of Guam, the bananas give this meal a tropical flavor that my mother and mother-in-law both love. Be sure to cut any brown spots off the bananas before slicing. Sweet potatoes and yams range tremendously in size. You may be able to use all of a medium sweet potato in a single meal. However, if it is ten inches or longer, use only part of it. To make this dish even spicier, add a diced fresh jalapeño or serrano pepper to the onion layer at the bottom.
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.