These crispy, cheesy, caramelized florets of broccoli and cauliflower are a wonderful mealtime vegetable. But they’re so tempting, easy to pick up and pop in your mouth, that they would make a hard-to-resist impromptu hors d’oeuvre before dinner begins. You can prepare either broccoli or cauliflower alone with this recipe, though a combination is especially colorful. The florets are partly cooked by my covered-skillet method, then tossed with grated cheese and bread crumbs and baked until golden. The cauliflower and broccoli cook at different rates in the skillet, as detailed in the recipe. If you’re preparing just one kind of florets, simply adjust your timing.
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.