Vinaigrette is the French word for oil and vinegar dressing. At the restaurant they have an olive oil tasting every year to decide which kinds to buy, because each year's crop of olives tastes a little different. Olive oils come from Spain, France, Greece, Italy, Mexico, and California. The dark green "extra virgin" oils taste the most like olives. The cooks use extra virgin olive oil for salad dressing, not to cook with. The paler, yellow oils labled "pure olive oil" taste milder, and those get used for cooking.
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.