The first time my Nantucket Island friends Nigel Dyche and Sarah Chase made this for me, I was incredulous at how fabulous it was, yet so simple. The fish tastes of the sea and the smoke from the grill with no extraneous flavors to mask the ocean-fresh steaks. The mayonnaise coats the thick pieces of fish, keeping them moist inside and promoting a golden caramelized color on the outside. Nantucket Islanders use this recipe mostly for swordfish, and it is one of their favorite summer meals, especially when paired with thick slices of ruby-red garden tomatoes.
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.