Fried peanuts will amaze your guests with their crunch and fresh, distinctive flavor. Add different kinds of nuts if you like, as long as they are “raw” to begin with (the industrial shelling process uses enough heat to cook the nuts, at least a little bit). The best raw peanuts are usually found in the fall (peanuts are an exception; the best season for other nuts is spring), when they are fresh and tender. Like any nuts, these are great with drinks, especially beer.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.