This dish reminds me of summertime as a kid. Growing up we had a vegetable garden and we always grew zucchini—one of those veggies that if you grow some, you get a ton. So my mom was constantly coming up with different ways to use all the zucchini we had hanging around—we had stuffed zucchini, grilled zucchini, zucchini bread, you name it. (I took more zucchini bread to my teachers at school than you can imagine!) This preparation of stewed zucchini was one my favorites. Zucchini with tomatoes and cheese . . . HELLO? What’s not to love???
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.