I love to pull out my slow cooker and let these beans simmer all day, filling the whole house with their amazing aroma. The key to a good bean dish is carefully picking over the dried beans before you cook them, discarding any that are discolored or shriveled. Use any chunky tomato salsa you like; it adds color and heat, so choose accordingly. I usually save the fat that comes from frying the bacon for these beans and use it to make unbelievably good Refried Beans (page 130). Sofrito is a combination of aromatic ingredients that are cooked slowly to release their flavor. It is used as the base of many dishes in Latin American and Caribbean cooking. I usually buy prepared sofrito seasoning paste sold in individual packets and located in the spice or Latin food aisle at the grocery store.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.