I still remember the first time I tasted this dish. I was sixteen years old and working my first cooking job to earn some pocket money at a restaurant in my hometown that served European food. Until then, I had almost no exposure to Western cooking (I hadn’t even tried pizza yet!). This dish was a bit of a culture shock for me, but I quickly became enchanted with Italian pasta. For the recipe, you can substitute ground veal or ground pork, if you like. Any leftover sauce can be frozen for up to a month.
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.