Pepper, made from the small dried berries of a tropical vine native to India, has been the most widely used spice in the world for centuries. Green peppercorns are harvested when not quite ripe, and are most often dried or cured in brine or vinegar. Black peppercorns are picked when ripe, allowed to ferment, and then dried until they shrivel and turn brownish black. White pepper is allowed to ripen more fully on the vine before the black outer husk is removed. The husks are removed in a steady stream of water, so the peppercorns are very white and very clean. To crust a beef filet with a combination of crushed peppercorns is a traditional French cooking technique known as au poivre. Here, the bite of the pepper is tempered by the sharp cognac and fruity golden raisins.
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.