Throughout the Mediterranean, you’ll find olives already on the table when you sit down to a meal. But they’re far different from the canned olives (usually Mission) routinely—and unfortunately—sold in supermarkets here. Not only are they a variety of different types; they’re simply but wonderfully seasoned. This easy treatment is so effective that most people are shocked at the results. Use an assortment of olives if at all possible—Kalamatas, some of the good green type, tiny Niçoises, and so on—and the olives will be not only beautiful but varied. You can make this recipe in any quantity, using the same proportions.
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.