The chicken is in the oven—heat forming a golden crust that seals in the juices, salt working its silent alchemy within, denaturing some of the proteins in tough muscles making those parts more tender and flavorful. Roasting is the easiest way to cook chicken and the tastiest. All that is required to reach perfection is time and the perfect salt. Sugpo Asin, a king among salts, glowing rose-cloud white, lush and firmly crunchy, with dulcet brine notes that play lavishly (but with discipline) against the sweet tamed gaminess of poultry, honors this basic meat and vegetable meal as all basic meals should be honored—asserting the preeminence of simple home cooking as the cornerstone of eating well.
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.