Chicago’s best-loved food is deep-dish pizza. Do it up right, just as they do in the windy city, with heaping portions of spicy, hot Italian sausage, green peppers, fresh mushrooms, and onions. You can cheat a little and use refrigerated dough, but if you don’t want to upset the mob, try making your own dough from scratch (see page 194). Chicago-style pizza and our beloved home of Austin, Texas, have more of a connection than one might realize. Reportedly, the famous Chicago-style deep-dish pizza was invented by former University of Texas football star Ike Sewell. Go Horns!
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.