Anna Cornino Santoro’s memorable couscous with scorpion-fish brodetto inspired me to create this version when I got home. I use grouper, a delicious fish, widely available and easy to work with (and certainly with fewer bones than scorpion fish!). Making couscous by hand, as Anna does, is not feasible for most of us, I realize. Fortunately, good-quality packaged couscous is in every supermarket these days. Almost all commercial couscous is precooked, so it takes barely 5 minutes to make a flavorful, fluffy base for the brodetto.
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.