The slow-sipping, mellow character of bourbon has always suited my palate, in a glass and as an ingredient. Compared to the sophisticated, somewhat standoffish refinement of brandy, bourbon is sturdy and straightforward in the kitchen. Always searching for a way to use bourbon, I've discovered that its sweet, no-nonsense flavor is perfectly at home in this garlicky glaze where it adds depth and a sweet edge to the taste. The recipe makes enough glaze for two racks of spareribs, but it can be doubled if you need more. Serve with collard greens and baked sweet potatoes.
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.