This is a festive entrée for a holiday dinner. The aromatic vegetable stock is made right in the baking dish as the fennel cooks, and then turned into a rich sauce. The trick to carving out the fennel bulbs is to leave the sturdy outer layers intact, no less than 1/2 inch thick, or the bulbs can fall apart. If you like, you can mince half of the fennel scraps and add them to the filling. If you can’t find chestnuts, substitute toasted walnuts. Serve with a light, fluffy grain like rice or quinoa.
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.