This tangy herring pickle somehow made its way from northern Europe to Nova Scotia, where you can find it in every grocery store. It’s like roll mops but less sweet. Here the classic preparation is done not with salted herring but with fresh salmon, which we salt the living daylights out of, then desalt and pickle in jars. It screams saltines and mustard. The Nova Scotians will tell you that the name Gundy is Nova Scotian, but the Brits, the French, and the Jamaicans all claim it for their own, too.
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.