I first learned how to make a real French vinaigrette when I was eighteen years old and living with a very generous chef in Paris. It was actually his twelve-year-old daughter who taught me. The first thing she did was separate two eggs and put the yolks in a bowl; these were followed by Dijon mustard, then vinegar, then olive oil—fat (egg yolk) followed by fat (olive oil). It’s the Dijon–sherry vinegar combo that really makes this dressing—and those are both fat-free. A shallot puree provides the thick texture you normally get from creating an egg yolk/olive oil emulsion. Use this to dress salads and cooked vegetables—both hot and cold.
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.