The key to good tapenade, not surprisingly, is good olives. I like the oil-cured kind for this, but they must not be too dried out or they become unpleasantly acrid, and no amount of olive oil can save them. So taste one before buying. (Regular canned black olives are fine too if you can’t find olives in bulk.) In Provence, considered its home, tapenade is used mostly as a spread for plain toasted bread or Crostini (page 41). But it’s also great as a dip for raw vegetables, on sandwiches of any type, or as a quick spread to put on meat or fish before roasting or after grilling or broiling. It will keep, refrigerated, for about a month; always bring back to room temperature before serving.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.