During the summer, rushing home with a bag of farm stand corn which you can get in almost any part of the country—and cooking it out on the grill is a real treat. But if you can’t find locally grown, just-picked corn, you shouldn’t count yourself out of the fun—new breeds of corn retain their sweetness very well. Even if you are buying your corn from the supermarket, just remember that it declines in sweetness as it ages, so it will be best to cook it as soon as possible after you bring it home. If your fire is raging hot, remove the inner silks from the corn and grill them in their husks. But if it’s in the normal range, grill the shucked corn directly over the fire. Ideally, some of the kernels will brown and even char.
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.