The earthy meatiness of portobello mushrooms pairs wonderfully with the smoky flavors of chipotle chiles. The mushrooms are sautéed in butter, which imparts a delicious nuttiness and helps the mushrooms brown. Toasted pine nuts or pumpkin seeds are a traditional and tasty garnish that increases the nuttiness of the dish. Small, fresh portobellos have tightly closed gills that are easy to slice through. The spongy gills of large portobellos must be scraped off with a spoon before the mushroom caps are sliced—but don’t discard them. The gills can be tossed in the pan and cooked with the rest of the mushroom, adding color and depth of flavor.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.