I confess I’m not a big fan of boneless, skinless chicken breasts, which I find tasteless enough to be considered the tofu of meats (no offense, tofu lovers). Instead, for most purposes I almost always go for the thighs, with the bone in for more flavor and quicker, more even cooking. I like to leave the skin on, too; however, in a quick braise like this one, it can get too rubbery. This is a very stripped-down take on traditional Moorish flavor combinations; eat it with white or brown rice or farro (see page 143), which will soak up the complex sauce wonderfully.
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.