The aroma of rosemary is reminiscent of a pine forest. We thought it would be fun to pair this herbal aromatic note with the juicy, sweet-tart flesh of the pineapple. The effect of the controlled bruising brightens and tenderizes the pineapple while preserving its bright flavor. This pairs nicely with a variety of sweet and savory preparations. We like it with white, meaty fish like snapper and flounder or with shrimp or calamari. The pineapple is also pretty darned good with a scoop of vanilla ice cream.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.