Among my favorite squid dishes. Although sautéing, stir-frying, and deep-frying are good, fast techniques for squid, they tend to be messy because of squid’s marked tendency to spatter when cooked in oil. A gentle braise in flavorful liquid and seasonings is the perfect alternative, and this one, with its Provençal spirit, is delicious and warming. See page 98 if you buy squid that hasn’t been cleaned. Crusty bread is a must; keep the vegetable simple.
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.