Trout is a popular fish in a landlocked state like Tennessee. It’s fresh, easy, and quick to cook on a grill or in the oven. The presentation of a whole fish at home conjures up the rustic feel of a riverbank campout, and the burnt string used to lash together the lemon-and-dill-stuffed fish creates a real dinner-under-the-stars mood. Complete the faux angler’s mess with Oven Potatoes (page 167) and a green salad with your own smoked paprika vinaigrette.
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.