Pat: This creamy corn chowder, packed with vegetables and spices, has more sass than your average chowder (and the sweet potato and spices give it a distinct orange hue). The ingredients smoky bacon, fresh herbs, and a little Neely kick (cayenne pepper) combine for an over-the-top, out-of-this-world chowder flavor. When corn is at its peak, during the summer, we use fresh kernels straight from the cob. But since we crave this soup all year long, we use frozen corn as well and get great results. If you use frozen corn, look for the white kernels—they are particularly sweet.
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.