A very, very fast dish, because the squid must be cooked only briefly to prevent toughness. So make your side dishes first; rice is the natural choice, and it will keep perfectly well over low heat while you stir-fry. Thai basil is so unlike Italian basil that they might as well be different herbs; not only does the Thai variety look different, but it is infinitely mintier. If you’re using Italian basil, therefore, you might consider adding a small handful of mint leaves. See page 500 for information on Thai fish sauce (nam pla). If your squid hasn’t already been cleaned, see page 98.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.