To me, absolutely anything fried is delicious. In this recipe I take a traditional crispy, crunchy, salty, fried preparation for chicken and apply it to pork. I serve the pork with escarole—the unsung hero of the salad world (I’m on a mission to popularize escarole). Then I toss some chopped nuts and pickled onions into the mix. My mouth is so excited it just doesn’t know which way to go; there’s crispy pork, crunchy escarole, salty sweet nuts, and bright acidic onions. So many different things are going on in this dish that even though it’s super-easy to make, it’s also incredibly exciting to eat!
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.