An easy and elegant take on an old favorite, this mac and cheese has subtle notes of artichoke, rich garlic undertones, and a crisp breadcrumb topping.
The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.
Marcona almonds give this flourless chocolate cake deep flavor and a wonderfully moist texture, while a splash of dark rum enhances the chocolate notes; for a nonalcoholic version, omit the rum.
Fried corn tortillas (tostadas) are a great base for spicy shrimp and zingy sour cream.
A long soak in a sweet, slightly spicy brine makes this chicken one of the juiciest you’ll ever make, infused throughout with warm maple flavor.
One thing I always add to chili is beans.
Contrary to popular belief, the dark swirl in a loaf of marble rye is not pumpernickel.
Flaky sea salt, which you can feel on your tongue and crunch when you bite, and bits of bold black pepper add texture as well as exciting pops of flavor to this colorful slaw.
A sweet cinnamon-pecan streusel layer counters the tartness of the cranberries in this tender, scrumptious cake.
Forget your go-to green salad and try this super-crunchy version instead.
This dish proves a hearty chili can give off a fresh vibe too.
A trio of toppings—a lemony sesame seed sauce, a chunky nut-and-herb “pesto,” and sweet-tart pomegranate—boost the flavor and appearance of simple seared Arctic char, a fish from the same family as trout and salmon.
Popcorn popped in bacon fat is a decadent snack on its own.
Almond and orange is a classic flavor combination that never gets old.
Piquant blue cheese and buttery avocado are a great pair—just think of Cobb salad.
This rich pasta dish is based on the Catalan tradition of cooking thin noodles—fideos—in stock with other ingredients until tender and infused with flavor.
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