Chestnuts have a subtle but distinctive flavor; another, less-well-known attribute is their ability to lend a rich, creamy texture to anything in which they’re pureed—making cream completely superfluous. This soup is a perfect example, and if you can find frozen, peeled chestnuts, it’s the work of a moment. But even if you cannot, the chestnut-peeling process takes about twenty minutes start to finish, and much of that time is unattended; you can use it to chop and cook the vegetables. In a way, starting from scratch with whole chestnuts is preferable, because they gain a bit of flavor as you toast them lightly to remove the skins.
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.