Wherever you find octopus, you find grilled octopus, though it is most closely associated with Greece, where it is prepared wonderfully. Most octopus in the U.S. is sold frozen, so make sure you think ahead (the benefit is that frozen octopus is also cleaned octopus). If you buy fresh, be sure to ask to have it cleaned or be prepared to do it yourself. One more thing: Allow plenty of time for simmering until the octopus becomes tender—it’s a simple but usually time-consuming process. (Sometimes octopus becomes tender quickly—but it’s an unpredictable occurrence, not something you can count on.)
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.