The first apartment I rented in New Orleans was a summer sublet with a tiny balcony, just big enough for a hibachi grill. This sandwich, a beloved Greek specialty, was one I loved to make when I had friends over. We’d drink a bottle of chilled retsina and dream of being in a café looking up at the Acropolis. If you don’t feel like firing up a grill, these skewers can be cooked in a grill pan or under the broiler. You can also make skewers of diced chicken (breast or thigh meat). Just grill a few minutes less, so the leaner meat doesn’t dry out.
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.