The New World version of the preceding recipe, this includes Spain’s capers (which, ironically, the Spanish version usually does not) and a bit more seasoning. Once again, you can use other meat in place of oxtails and can make this in advance, then refrigerate and skim the fat. This would be great with Coconut Rice (page 516) or any rice and bean dish, and Platanos Maduros (page 472). Other cuts of meat you can use here: short ribs, lamb shanks, chunks of boneless lamb or pork shoulder (which will be much faster) or beef chuck or brisket (which will be somewhat faster), bone-in chicken thighs (much quicker).
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.