It’s no surprise that lime is used widely in Mexican cooking, although it can be confusing because the translation is limón. We don’t have the yellow lemon (well, it is very rare). Lime’s lovely puckery, tart flavor is celebrated in many of our preparations, including this one. The filling for the tart is essentially a curd with a creamy texture and a bright flavor. I don’t like to hide the qualities of the lime at all, and I love the combination of cherries with it. I originally made the fruit mixture with capulines, dark-fleshed wild cherries with large pits, but I’ve never seen them outside Mexico; regular cherries or blueberries are a tasty substitute.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.