Crab cake fans will enjoy chef Marc Ehrler’s golden shrimp cakes, a dish that reflects his years cooking in the Caribbean. Chef Ehrler, a 1991 Workshop participant, substitutes rock shrimp for crab, grated yuca for bread crumbs, and cilantro for parsley to make an appetizer that tastes like something you might find at a seafood shack on Martinique. A mango salad seasoned with chile and lime is the palate-tingling accompaniment. Look for yuca, the starchy root vegetable also known as cassava, in markets that cater to a Latin American or Caribbean clientele.
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.