Fried fish steeped in saor, a tangy marinade of onions and vinegar, is enjoyed in all the regions around the northern Adriatic, in the Veneto, Friuli, and Istria. Many fish are suitable for this preparation, including mackerel, monkfish, young trout, even fillet of sole, but I especially love fresh sardines. When I was young and we had fried sardines for dinner, the leftover fried fish went into a crock of saor. It would keep for days and become even more delicious. With this recipe, you can assemble the dish and serve the sardines a few hours later. But if you let them marinate (in the refrigerator) for 1, 2, or even 3 days, the results will be worth the wait.
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.