PAT Gina introduced me to drunken goat cheese, and if you haven’t had it, you haven’t had cheese. (You can find it at Whole Foods and other fine food stores.) Drunken goat is semifirm and cured in red wine, so it has a maroon-colored skin. Flavorful and smooth, it goes great on a ripe-tomato sandwich. If you don’t have softened butter at the ready, a good shortcut is to spread plain mayonnaise on the outsides of the sandwiches instead. They’ll fry up just as crisp and golden as they will with butter.
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.