In French, tartine means a slice of bread with jam, butter, or other spread. It’s a typical after-school snack for children. But there is nothing childlike about this grown-up version: baguette toasts covered with a savory, deliciously salty tapenade, enhanced with capers. Adding capers to olives and anchovies may seem redundantly salty, but they add another layer of flavor. As Meme grew older, her doctor told her to avoid seeds. She loved all sorts of fresh vegetables and typically “worked around” this restriction. I was happy to help her out by removing tomato seeds. Here is my way: halve the tomato crosswise through its midsection with a serrated knife. Use your index finger to scoop out the seeds from each half, then give the tomato a gentle squeeze to draw out any seeds that remain.
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.