The technique: If you can roast other fruit, why not cranberries? High-heat cooking intensifies flavors, no matter what you put in the oven.
The payoff: Soft and caramelized berries.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
This side dish is flavorful enough to also serve as a main course.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
These tender turkey meatballs swimming in gravy are ready to be served up with mashed potatoes and sweet-tart cranberry jam.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.