This fresh and satisfying salad gets its inspiration from two very different locales: the sweet and sour dressing is indebted to the Pennsylvania Dutch, while the fried green tomatoes come straight from the South. The brightly hued dressing is just the thing to enhance the interplay of tart green tomatoes; sweet, earthy beets; buttery fava beans; and tangy, creamy goat cheese. Green tomatoes and fava beans are two crops that I particularly look forward to seeing at the first farmers’ markets of spring, and this salad is a delicious way to celebrate the best of that season. If you can’t find fava beans, lima beans are a fair substitute.
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.