Throughout the northern Mediterranean littoral, chestnuts not only grow on trees; they fall to the ground each autumn and are, for many people, a free crop. (They once did the same on this continent, but a blight wiped them out.) The first fall I visited northern Italy, I saw them drop and realized there were more than anyone could possibly eat. As a result, they are used in a much wider array of dishes there than they are here. This is a rich soup, one that can be made in a matter of minutes with cooked, frozen, or even canned chestnuts, and the results are inevitably good. Add a little splash of port just before serving to give this a bit of a kick.
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.