The 1970s saw perhaps the biggest change in cooking in this century. That's when a group of talented young chefs in France came up with "nouvelle cuisine," emphasizing fresh ingredients, elegant presentation, and interesting and unusual combinations of foods and flavors. American chefs quickly imported it and made it into something uniquely their own. For our take on this landmark in contemporary cooking, we've shaped purchased puff pastry into individual tartlet, filled them with pistachio frangipane and sliced pears, and topped it all off with a sweet-wine glaze.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.