PAT I have a confession—when I was a kid, I would jump my grandmother’s neighbor’s fence and pluck peaches from Mr. Johnson’s trees. I figured that there were so many of those little darlings hanging from Mr. Johnson’s trees he surely wouldn’t miss a few. Looking back on it, you could say those peaches helped me develop an appreciation for the simple pleasures life has to offer. Over the years, we’ve grown fond of grilling sweet fruit. (Yes, we do “grill everything.”) When you add the smoky flavor from the grill to the sweetness of the apricots and peaches, well, you are talking about a different kind of dessert from the shortcake you’re used to. Ours also calls for biscuits (talk about a Neely spin on things!). And the turbinado sugar is just a fancy name for sugar in the raw . . . like me!
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.