Pat: Few flavor combinations sing “summertime in the South” more than okra and tomatoes. Some people find okra intimidating to cook, but it’s really very simple. If okra is cooked for too long over too low a heat, it can turn slimy and limp. The secret is first searing the okra over a very high heat, then finishing it for a few minutes in the piquant tomato sauce. This method prevents the okra from getting gooey (frying okra does the same thing). Okra and tomatoes are great alongside fried fish, or any roasted or grilled meat, and they also pair well over a creamy starch like grits or spoonbread.
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.