This recipe comes from Julia Dunlinson, mother of Martha Stewart Living design director James Dunlinson, who hails from England. Despite the name, plate cakes are actually pies, baked on dinner plates. You will need an eight- to nine-inch ovenproof plate, such as one made from stoneware or ironstone. This recipe is for a raspberry-and-apple-filled pie, but any summer berries can be used; the amount of sugar will vary with the tartness. Whipped cream is divine with tart fruits like gooseberries or black currants (see variations below).
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.