This elegant and easy-to-prepare stew is one of my favorite vegetarian dishes. The Garnet sweet potato (usually mistakenly labeled a yam) has bright orange flesh, and the raw peanuts deliver protein and crunch. When peanuts are boiled, simmered, or steamed, they become beanlike, revealing their true identity as legumes. You may need to look for shelled raw peanuts at Chinese and Southeast Asian markets, as they are rarely carried in regular supermarkets. I often use pinkish tan–skinned banana squash for this recipe, which is typically sold in pieces wrapped in plastic. It is easy to peel and you can buy just as much as you need for the stew. Select a piece that has deep-colored flesh, more orange than yellow. Or, you may use your favorite winter squash, such as butternut, in place of the banana squash.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.