When I was in the southwest of France in mid-October, the farmers’ markets had an abundance of large dried white beans. These lima beans, which came to Spain from the New World, have now become an integral part of the Old World’s cuisine. Before the discovery of the Americas, only fava beans, chickpeas, and lentils were to be had. My cousin Richard Moos’s wife, Hélène, cooked her white beans with carrots in goose fat rather than lard. The day before, I had eaten the same combination in a soup at a farm nearby. Either way, this is a great fall dish.
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.