Cooking is all about making decisions. Sometimes you have to decide if you are going to have great looks or great flavor. Of course, I try to have both, but if it is ever a question of giving up one or the other, I always go for the best flavor. In this dish, for example, lightly cooked peppers would look brighter, but I prefer the flavor of peppers that have simmered until they begin to break down. So I cook them longer, for better flavor. Choosing two different-color peppers helps make up for what little we lose in appearance by cooking the peppers fully. Fresh herb sprigs serve as more than decoration. The heat from the dish releases the aroma and adds to the enjoyment.
This flexible recipe is all you need to bring this iconic ProvenƧal 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 GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor 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.