Season: June to October. This is also known as officer’s jam, but it’s really not a jam at all. The German name, Rumtopf, seems far more appropriate for what is actually a cocktail of rum-soaked fruit. The idea is that the mixture of fruit, alcohol, and sugar is added to gradually, as different fruits ripen throughout the growing season. This preserve is usually prepared with Christmas in mind, when the potent fruity alcohol is drunk and the highly spirited fruit can be served on its own or with ice cream and desserts. You will need a large glazed stoneware or earthenware pot with a closely fitting lid and a small plate, saucer, or other flat object that will fit inside the pot and keep the fruit submerged.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.