I love chutneys, for both their concentrated flavor and the convenience. You make them and store them, and whenever you want that special treat you can just pull them from the fridge or pantry. All you need is a spoonful to enjoy the essence of whatever ingredients you put into them. Cunja is just such a treasured condiment from Piemonte. Quince is a primary ingredient (as it is in cotognata, another traditional Italian chutney), but cunja incorporates the indigenous flavors of late autumn in Piemonte: the local San Martino pears, the mosto of pressed Nebbiolo grapes, and its famed hazelnuts. Though these particular ingredients will probably not be in your market, my recipe produces a thoroughly delicious and long-lasting chutney with much of the layered complexity of cunja. In place of cotto mosto, the cooking liquid here is bottled Concord-grape juice (always made from concentrate); organic juice is highly recommended. Unfortunately, we can’t get small sweet San Martino pears in the United States. These are the last pears to be harvested, in early November, at the same time as the Feast of San Martino—hence their name. Our Seckel pears are an excellent alternative, and Granny Smith apples will also work well. Packed in jars and refrigerated, this will keep for a couple of months. As I explain, cunja is meant to be enjoyed with a creamy Piedmontese cheese, but I serve it with pork roast and other meats. I am sure you will find many delicious uses for it.
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.