Not “caramel apples”—whole apples coated with candy—but caramelized: Sliced apples baked in caramelized butter and sugar until lightly browned, served warm or at room temperature. If you think applesauce smells good when you make it, wait till you try this—for many, a new way to enjoy our continent’s favorite fruit. There are two ways I like to prepare this: One when I have time and one when I’m in a hurry. The preferred method—essentially a tarte tatin without the crust (if you like, top it with Sweet Tart Pastry, page 654, before baking)—is the main recipe, but it takes a while. This is good with pears (not too ripe) or Asian pears, too.
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.