The Bloody Mary is probably the most popular brunch cocktail in the United States and with good reason; spiced-up tomato juice and vodka garnished with a stalk of celery—the classic version—is a perfect weekend pick-me-up. There are many variations of the Bloody Mary that contain everything from beer to beef bouillon. My version has a southwestern theme, where roasted tomatillo sauce—spiked with vinegar and pickled horseradish—joins tomato juice to give the drink great body while adding a slightly tart, slightly smoky flavor.
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.