When I first visited Portland, Oregon, I left with two regrets: that I didn’t plan on more days (so I could eat more) in that glorious food-obsessed city, and that I didn’t pack an extra duffel for all the edible stuff I wanted to carry back home. On that last point, I limited myself to dried sour cherries and dry-roasted hazelnuts. When I wasn’t scarfing them out of hand, I threw them into dishes, alone but often in combination, proving the validity of the saying, “If it grows together, it goes together.” For this dish, I turned the hazelnuts and dried cherries into a sauce that can be made with Mulled Wine Syrup (page 6) or Pinot Noir (another Oregon specialty) to pour over pan-fried Cornish hen. I like to cook it al mattone, which means “with a brick,” a quick method that results in even cooking, a crisp skin, and moist flesh.
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.