Season: September to October. The term mincemeat originated in the fifteenth century, when chopped meat was preserved with a combination of dried fruit, sugar, and aromatic spices. During the seventeenth century, suet replaced the meat and has been used ever since. This recipe is a departure on several fronts: it uses fresh fruit as well as dried, and it contains no suet. In fact, it contains very little fat (only the oil in the walnuts). The result is light and fruity, but with all the rich, warm spiciness of a traditional mincemeat. If you can’t find russet apples, any good eating apple can be used.
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.