Maine has lobster and Maryland has soft-shell crabs, but the prize shellfish of Southern California is the Santa Barbara spot prawn. Spot prawns have a softer texture than most shrimp and are best when cooked in their shells, heads on. As the shrimp shells caramelize in the pan, they leave behind crispy bits that infuse the sauce with a rich shellfish flavor. Besides, they’re fun to eat out of the shell, and they make for a beautiful and dramatic presentation. Serve the spot prawns with salt and lemon and a big hunk of crusty bread. This is a messy feast, so choose guests who will enjoy participating in such a primal feeding frenzy.
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.