Currants and pine nuts are a classic combination in Sicilian cuisine, so even though I may never see carrots such as these on a restaurant menu in Sicily, the combination feels Sicilian to me. You could make many different vegetables, such as broccoli or cauliflower, using this recipe. It is an ideal vegetable preparation to serve at parties because it can be made ahead of time, and everyone loves it. This dish looks especially pretty made with a mix of carrots in different shapes and colors—such as white, yellow, red, or purple—and carrots that are round, like a golf ball.
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.