If you’ve never had whole wheat puff pastry before, you’re in for a treat. While many people love the taste of the buttery layers of traditional puff pastry, adding whole wheat flour gives it a hearty, nutty taste that I find especially appealing when paired with apples. I also reason that the whole wheat balances out what some might consider an injudicious amount of butter in the dough. This is a quick puff pastry, adapted from a technique I learned from Linda Zagula, that takes a fraction of the time and work required to make the traditional kind. It still takes six turns to roll it out, but you do the first four all at once, then the last two later. And the pastry recipe makes enough for two tarts, so you can wrap the extra piece and stash it away in the freezer, ready for the next tart.
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.