When we were taking our baby steps as chefs, one of our favorite teachers was Lydia, queen of the soup pots at the Strathallen Hotel in Rochester, New York. She grew up in Austria, so, of course, she knew plenty about baking. When we got to work in the morning, we'd taste that day's "zoop" (as she'd say in her strong accent), then watch as she demonstrated family baking recipes like this one. Grating the frozen shortbread dough into the baking pan gives it a lighter, more open texture; adding a middle layer of raspberry jam makes it stunningly delicious. For a chocolate-raspberry shortbread, substitute 1 cup cocoa for 1 cup of the flour.
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.