A well-known standard, this marinated salad combines the sweetness of peppers with the saltiness of anchovies and capers, using a good olive oil to tie all the flavors together. You can use jarred roasted peppers (“pimientos”) for this if you like. Canned or jarred piquillo peppers (page 47) are better, but still not as good as peppers you roast yourself. The best anchovies commonly available are sold in jars, packed in olive oil. It’s best to make this salad ahead of time so the flavors marry. Eat this at lunch, as a starter, or as a side dish with something flavorful, like Beef Stew with Dried Mushrooms (page 380).
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.