Although the official title of this recipe is Raspberry-Champagne Sorbet, I invite you to improvise, and economize, by substituting a sparkly cava from Spain or a prosecco from Italy, which provide an equally lively sparkle. Have a tasting (and invite me!) and find one that you like. Here’s a tip: The one in the black bottle is a good budget option. Note that this recipe makes a small quantity, as the sorbet is better when it’s soft and freshly churned, and doesn’t improve with age. If you’re expecting lots of guests or just have a big appetite, simply double the recipe.
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.