If you’re as wild about sour cherries as I am, you’ll be as happy as I was to discover that big jars of them are available in Eastern European markets and specialty grocers (see Resources, page 237). They come packed in light syrup and are a fraction of the cost of their pricey Italian counterparts, and they’re simple to candy yourself. Once cooked and cooled, if you wish to mix the cherries into ice cream, drain them of their syrup completely (until they feel dry and sticky), and then fold them into your favorite flavor. I recommend White Chocolate Ice Cream (page 33), or try the Toasted Almond and Candied Cherry Ice Cream (page 60). Or simply use one, or more, to top off an ice cream sundae. (Save any leftover syrup to mix with sparkling water to make homemade sour cherry soda.) This recipe calls for 3 cups of cherries, which includes their syrup.
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.