This is a four-generation recipe that is still enjoyed today by Estela Elizondo’s family in Monterrey, Mexico. I have made these many times and really like them. If you like a little heat, toss them with about 1 teaspoon ground chile, such as chipotle or guajillo, mixed with the superfi ne sugar. To me, that makes these traditional strips of sweetness have a little fun while dancing along on your palate. You can use the leftover grapefruit flesh to make the Red Sorbet Terrine with Hibiscus Compote (page 196).
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.