In this indulgent salad, wild mushrooms are sautéed until tender and crisp, then tossed in a warm sherry vinaigrette with bitter greens and herbs. There are so many different herbs in this salad that each forkful tastes different, depending on which herb you bite into. Chervil contributes a mild anise nuance, while chives add a peppery, oniony note. Tarragon has a pungent licorice bite, and parsley a bright grassiness. Ribbons of pecorino and a sprinkling of toasted hazelnuts are the final layer of luxury in this delicious warm salad. All Italian sheep’s milk cheeses are called pecorino. They are usually named after their place of origin, as in Pecorino Romano or Pecorino Toscano. However, my favorite pecorino, Pecorino di Grotta, for this salad is from the Emilia-Romagna region. The story goes that the local housewives would hide a wheel or two of this aged cheese in the basement (grotta), storing it for later, when they would sneak out of the house and sell it for pocket money. Let’s hope that times have changed for the ladies in Emilia-Romagna!
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.