Pan con tomate is a Catalan creation of grilled bread rubbed with garlic and raw tomato pulp, doused with olive oil, and sprinkled with coarse salt—and one of my favorite things to order at a tapas bar. So how do you serve your favorite Spanish snack at an Italian mozzarella bar? Add mozzarella, of course, or in this case, burrata, and give it an Italian name. We offer this dish only during tomato season. If the tomatoes have no flavor, the tomato bread will also have no flavor. And despite all the other delicious components, which include speck, pickled shallots, and tomato vinaigrette, the bread is, without question, the star. The recipe for the shallots makes more than you will need for this recipe, but they will keep for several weeks. Use the leftovers to make this recipe another time, or on sandwiches or grilled meat.
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.