Dirty rice is a traditional Cajun dish of white rice cooked with chopped chicken livers. The liver darkens, or “dirties,” the rice and infuses it with its mild yet distinctive taste. My version is classically flavored but prepared in a not-so-traditional manner: I use Arborio rice, cook it as I would a risotto, and fold in cooked wild rice as one of the last steps so that its nutty flavor and chewy crunch run throughout the dish. I think of this as a Louisiana-style dish, and the southern flavors of deep bourbon and sweet, crunchy pecans are fitting accomplices to the rich duck and aromatic rice.
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.