Luscious persimmon fruits blow in and out of markets in late fall. They grow wild in North America—I’ve found them while foraging in Maryland—but the native species is small and astringent. The two kinds found in stores are cultivars from Asia. Hachiyas are oval-shaped and must be completely soft, all the way down to the base, before being eaten. Fuyus, which look like flat tomatoes, are eaten firm. If you can wait until it ripens, the Hachiya has more flavor, but the Fuyu works just as well in this recipe.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.