At the restaurant we call these Love Sticks, because everyone loves them so much. Before I tried them, I might have thought it was lily gilding to serve butter with prosciutto, even though ham and butter has always been one of my favorite sandwich combinations. And I never would have considered truffles and prosciutto together, because truffles are so pungent and are usually paired with mild flavors. In fact, the combination is so perfect that I’m sorry to have to admit that I did not invent it. These are something Matt brought home from Del Posto. They are also really fun to eat and make for the ideal handheld appetizer. If you have leftover truffle butter, wrap what you don’t use tightly in plastic and refrigerate to make Love Sticks, spread it on a ham sandwich, or shave it over scrambled eggs. It will last for several days, after which the truffle flavor may begin to fade.
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.