In ancient times, an elixir was thought to cure anything, make one immortal, or turn metal into gold. And this elixir, a seasoned purée of really ripe raw homegrown tomato, certainly can turn ordinary vegetables into something delectable. I’ve paired it here with caramelized cauliflower, but it will make even a boiled potato an exciting dish. This is a great way to use very ripe homegrown or farm-stand tomatoes that are almost too juicy to cut up—and are often a bargain at the farm stand. If you have a lot of tomatoes, you can easily multiply this formula for larger quantities. Store elixir in the refrigerator for a week and enjoy it as a beverage as well as a vegetable sauce. I’ve been told it makes a great Bloody Mary. But my favorite is a small glass of chilled tomato elixir in the morning. Try it—it will change your day!
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.