Season: June to early July. Tall, willowy, feathered sweet Florence fennel, with its creamy-white, bulbous bottom, has to be one of the most alluring vegetables to grow in the garden. It’s not easy to cultivate in every soil, but if it likes your particular situation, you should be able to grow plenty to use with gay abandon in the summertime, with some left over to preserve for later in the year. It’s only really worth making this pickle if you have a supply of freshly harvested bulbs when they are pale green and tender. All too often, the imported stuff is yellow and coarse. You have to discard much of the outer bulb, and it certainly isn’t worth the expense or trouble of pickling. This lovely light pickle is delicious with smoked or oily fish and in winter salads. It nearly always makes an appearance at our Boxing Day lunch.
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.