It really is good to eat your brussels sprouts, and this morilla cream sauce, made with toasted sunflower seeds, will make a believer out of anyone. My father owns a plantation in San Quintín, Baja, where he grows and exports vegetables, including brussels sprouts. When I was young he would bring them home by the overflowing crateful—leaving me and my mother to come up with new, exciting ways to prepare them. This is my favorite recipe for serving the sprouts with a meal. For snacking, I love them coated with a little olive oil, sea salt, and black pepper and roasted until very crisp.
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.