Anchovies usually play a supporting role in a dish, typecast as the salty accent. But we just love them, so we challenged ourselves to craft a sandwich that actually features them. We knew that if we succeeded, we’d have a sandwich that could have a small but faithful following. And so it came to pass. We adapted an interesting Scandinavian preparation that paired anchovies with eggs—the richness of the eggs balances the tartness of the fish. We liked it. And, as it turns out, so does that small (but ever-growing) band of devotees we’d envisioned.
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.