Sichuan peppercorns are a wonderful ingredient to have on hand—they lend such an unusual fragrance and flavor to foods (and not just savory foods; check out chef Raquel Carena's Mocha Mousse with Sichuan Peppercorns). In China, cooks traditionally toast the peppercorns to release their aroma and then grind them together with salt. Juicy roast chicken liberally rubbed with this spice blend makes a universally appealing dish. Its flavor is warm and subtle—serve the extra spice blend on the side so guests can sprinkle more on if they want to.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.