One of the few recipes in which eggplant is boiled. It’s an unusual preparation, and a good one, but you can also sauté it, as in Sautéed Eggplant (page 456). Small eggplants are almost always preferable to large ones, and the Japanese know this better than anyone; you don’t even see large eggplants there. (If you must use a larger eggplant, try to get a very firm one, which will have fewer seeds.) Typically, this is made with wasabi powder; but I had it prepared with Dijon mustard in Japan, so I consider this version perfectly legitimate.
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.