Eventually, possibly toward the end of your meal, you reach the point where the salty, herbal juices from the meat mingle with the sweet creaminess of those from the parsnips, a moment of intense pleasure. While winter was in its death throes, and the first white narcissi were starting to peak through the damp earth, I produced this for Sunday lunch with a leg of lamb spiked with tough old rosemary twigs. We passed round a bowl of winter chicory and watercress for everyone to take handfuls with which to clean the mixture of juices from their plates.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.