I was in line at an outdoor market in Paris and une dame d’un certain âge in front of me was getting a lesson on preparing rhubarb from la vendeuse, who insisted that rhubarb absolutely, positively had to be peeled before cooking. Having prepared quite a bit of rhubarb, often in a professional capacity, I figured I could add my deux centimes, so I spoke up, telling them that I’d never done that and that it really wasn’t necessary. Immediately, the line of French housewives erupted, insisting that yes, you simply must peel rhubarb. Seeing as I was outnumbered, I decided to not argue the point. Safely back at home, I’ll admit with confidence that I’ve never found the need to peel rhubarb for a recipe, but I have experimented with using it in unconventional ways and found that it has a remarkable affinity for pineapple and raspberries, a mix that makes a delicious fruit cobbler—which no one should have any quibbles with.
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.