I was raised by a beet-hating mother, so we never ate them when I was growing up. But when I left the nest and actually tasted a “forbidden” fresh beet, I was smitten with its sweet earthiness and beautiful color. For years, my mother and I battled back and forth: I relentlessly tried to convince her of beets’ many virtues, and she adamantly hung on to her contempt for them. One Sunday, she called Lucques to ask me what we were serving for supper that night. And then I did it—I lied to my mother. I couldn’t help myself, and made up the name of a beetless dish that I knew would tempt her. I told myself it was all for a good cause. When Mom came in that night and tasted roasted beets, bathed in toasty cumin vinaigrette and arranged on the plate with so many delicious treats, like Nyons olives, fried chickpeas, and slivers of dried ricotta, I knew I had cured her of her beet-hating ways.
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.