This dish proves my quirky theory that green and orange foods go together. Think about it: peas and carrots, oranges and asparagus, winter squash and arugula. Saffron, a beautiful rusty orange, pairs perfectly with spring’s green bounty. Saffron has been used as a flavoring and coloring agent (even as hair dye!) since ancient Egyptian times. The saffron thread is actually the stigma (part of the female reproductive organ) of the saffron crocus. Each one must be handpicked from the flower, which accounts for saffron’s outrageous price. Fortunately, a little goes a long way. Use it with a light hand, as too much saffron can easily overwhelm a dish. Buy whole threads, not powder, and store them in a cool, dark place. Buy only a little saffron at a time, so you’ll be able to use all of it while it’s still fresh.
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.