I don’t think chef Donald Link knew what a sensation he was going to cause when he changed a beloved appetizer from chicken wings to frogs’ legs tossed with this irresistible herbed butter. Fines herbes is a combination of very finely chopped herbs, such as parsley, tarragon, chives, and chervil, but you can use just one or two of the herbs if you’d like. Although we use fresh Louisiana frogs’ legs whenever we can, these are awfully good even with the more readily available frozen variety. The meat is delicate and tender, and doesn’t really taste like chicken …
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.