When I was a kid we grew all our own vegetables, especially calabasa, or squash. LOTS of squash. To be honest, I got a little sick of it (don’t worry—my mom already knows). Then I grew up and figured out a few surefire ways to show off the delicious earthiness and sweetness of summer squash. This soup is one of them; the lemon gives it great tang and the soup is unexpectedly creamy, even though there’s not a bit of cream or milk in it. Be sure to puree this soup in batches—don’t pour the soup over the level of the top of the food processor blade. This soup is brothy before it’s pureed, and it’ll seep out of the work bowl and all over the counter if you’re not careful.
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.