This take on coq au vin has it all: tender, moist chicken, flavorful root veggies, and an incredibly rich sauce; to top it off, it’s a one-pot meal. Serve with a simple garlicky green salad and lots of steamed white rice to soak up all the chicken broth goodness. Duck legs are a great substitute for the chicken legs, too. You’ll get the best results if you salt the legs the day before you cook, but it’s not essential. If you are short on time, skip the salting and jump right in—just season the legs well with salt and pepper before you brown them.
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.