Rack of lamb is truly a special-occasion treat. Usually, you need to order it through a butcher, at the supermarket or in a butcher shop. Ask him to french the bones. He will know what you’re talking about, and you will sound as if you do, too. This means removing excess meat and fat from the bones, which looks nice and makes the chops dainty and neat to eat. It is really important to let the meat rest for 10 minutes before serving (it will finish cooking and reabsorb juices). This time also lets you pull together the final elements of the meal.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.