This dish sparks a vision of an ice fisher on a frozen Eastern European lake, bringing home a fresh carp, combining it with two of that region’s winter staples—bacon and sauerkraut—and roasting it over a hot fire. What a treat that must have been and what a relief from what might have been months without any fresh meat or fish at all. It’s a great dish in a warm winter kitchen in the twenty-first century, too. Use sauerkraut that is fresh or packed in plastic (never canned), which contains no more than cabbage and salt; real sauerkraut needs no preservatives. Serve the dish with mashed or boiled potatoes.
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.