When it comes to building a prime muffaletta, the bread may be more important than the olives, meats, and cheeses it’s married to. In New Orleans, this hefty must-have “sando” is constructed on a round, soft Sicilian loaf. In this version, Epicurious member Mike19711 uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.
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.