Quinoa (keen-wah), though not a cereal grain because it is not a grass plant, is nonetheless a life-sustaining grain native to the Andes Mountains in what is now Peru, Chile, and Bolivia. Although it was a staple food of the Inca, who peopled those high places, somewhere along the way it got shuffled aside for wheat and rice, grain imports from the Old World, and for corn, the New World’s other great grain. There it remained, in the shadows of time, until recently, when health aficionados rediscovered its food value and deliciousness. Quinoa’s nutrition is unique among the grains of the world. Within each tiny, almost miniscule bit of it, there is complete protein. When cooked, the grains puff up four times their size into a pillowy mass that resembles the cells in a beehive, with each compartment distinct. That means quinoa serves up not only plenty of nutrition but also enough bulk to make a filling meal. Together with tofu, their nutrition pedigree becomes double blue ribbon.
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.