The first tarte Tatin was accidentally invented by the Tatin sisters in France, when their apple tart somehow went into the oven without its bottom crust. The sisters resourcefully laced the forgotten dough on top instead and let the tart finish baking. Once it was out of the oven, they inverted the tart to cover up their mistake. I’m sure they had no idea of the sensation that their sweet mishap would unleash. Unable to leave well enough alone, pesky chefs like me love to play with variations on the classic caramelized upside-down apple tart. In this summer version, I’ve replaced the apples with plums. The plums give off more juice than apples, which makes working with them a little trickier. To compensate for this, I toss the plums in sugar to help draw out some of their juices and then cook them on the stove with butter and sugar, creating a delicious “plum caramel.”
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.