This is a Mediterranean dish that can be done more authentically if you can get your hands on branches of fresh edible bay (laurel), but that’s not always easy (you could use rosemary or fennel branches quite successfully, and they’re equally traditional, though obviously different in flavor). In the original version, you throw a few branches of bay (laurel) onto a grill and top with sausage. My oven method uses somewhat less bay and is virtually foolproof. Other cuts of meat you can use here: chunks of pork or lamb, cut from the shoulder, or boneless chicken thighs.
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.