Sardines are small and abundant and have a short life cycle, making them one of the most sustainable fish out there. They’re low in mercury and other toxins that build up in larger fish. Plus, the method used to fish them produces very little bycatch and has minimal environmental impact. Best of all, they are quick-cooking, versatile, and tasty! They can hold up to the bold flavors of the accompanying sauce. This is finger food at its best, perfect for outdoor cooking—and eating. If you have any seasoned fruit wood or grapevines, add to the coals or use to build the fire—the flavor will take you directly to the Mediterranean. If it’s not grilling season, you can make this indoors in a well-seasoned cast-iron skillet instead.
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.