A heavy little cast-iron hibachi is R. B.’s favorite outdoor grill for fast and efficient high-heat cooking. Indoors, that efficiency is called the broiler. Both tools use direct high heat to sear tender cuts of meat hot and fast. It’s just that the broiler heats from above, the grill from below. Even better, the broiler gets burning hot in minutes with the turn of a knob. Quick Sticks are a very loose version of Thai satay—thin cuts of chicken and steak rubbed with curry, threaded onto skewers, and quickly broiled. The dipping sauce is first-class cheating—barbecue sauce with some chopped peanuts thrown in. Icy Q-Cumbers (page 153) are a Quick Sticks must.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.