The Hindus paint a red dot, or bindi, on their foreheads as an ancient form of ornamentation that also indicates a focal point of meditation: the third eye, the site of the bright inner flame that burns in our mind’s eye. People living in the warmer climates of Latin America wear a bindi of another sort, a cucumber slice stuck to their forehead to keep cool on a hot day. This practice has always fascinated me. The sure knowledge that as the afternoon wore on the wearer’s sweat would salt that cucumber also made me hungry. The crisp, acidic rush of tsukemono, or Japanese pickles, brings focus and refreshment as an accompaniment to grilled fish, rice dishes, and sashimi. It can also be eaten on its own in a meditative moment.
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.