What I love about this recipe is its simplicity. With a chunk of fontina or other fine cheese and some tasty vegetables—here I use slices of roasted peppers and green olives—you have the basis for a zesty Alpine salad any time of the year. Freshly roasted peppers are best, but you can use jarred peppers if you like. The creamy mustard dressing can be whipped up in seconds, but leave some time for the dressed salad to sit and the flavors to blend. (The cream gives the dressing a velvety texture, but you can replace it with a tablespoon of olive oil and a tablespoon or two of skimmed milk.)
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.