Season: Spring and summer. The healing, warming properties of sage have long been recognized, and one traditional way to imbibe them is by means of a liqueur, such as this one. The velvety, gray-green leaves are steeped in eau-de-vie and the resulting elixir should, I’m told, be drunk each day to ensure good health and a long life. I take just a capful (not a cupful) myself each morning and find it very restorative. Of course, this is not the only way to use this soothing herb liqueur–a glassful can be enjoyed as a comforting digestif, or a capful can be diluted with tonic water for an aromatic pick-me-up. Gather the sage on a warm, dry day. As an evergreen, this herb can be picked throughout the year, but it’s at its best during the spring and summer months.
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.