Fresh citrus juice is ideal for making granita; it is easy to extract and it freezes particularly well. For variety, use an equal amount of any type of citrus juice in place of grapefruit. Campari lends a pleasant bitterness and dash of color to grapefruit granita; add 3 tablespoons to the proportions below. To make apple granita, puree four peeled and cored apples in a food processor with 1/2 cup water and the juice of one lemon (to preserve the color); strain, and you should have 2 cups juice. For watermelon granita, puree about 3 cups cubed melon in a processor; strain.
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.