The amount of oil called for in this recipe might shock you, but to get the rapini nicely sautéed and coated in all the flavors of the chile, shallot, and thyme, it really is necessary. If you don’t want to end up eating all that oil, you can remove the rapini from the pan with tongs, leaving the oil behind. Or you can serve it all together, and let the olive oil pool beneath the rapini on the plate. Of course, I can never resist sopping up the oil with a crusty hunk of bread!
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.