If you think brussels sprouts aren’t your thing, this recipe is about to change your mind. Crispy on the outside, tender on the inside, these roasted brussels sprouts are tossed in bacon fat and seasoned with Balinese Truffle Salt for an indulgent twist. Add a rich glaze made from brown butter truffle honey and sherry vinegar, along with crispy bacon and fresh sage, and you’ve got a side dish that’s guaranteed to steal the spotlight at any meal. Plus, it’s easy to make ahead and reheat, perfect for busy weeknights or holiday gatherings

Chef Vijay Kumar uses maida flour, an Indian all-purpose flour, when he makes these samosas. Maida is a finely milled flour (similar to cake flour); we found that the dough required more water, and was somewhat less pliable than when we used American-style all-purpose flour in our tests. Aijwan seeds, from a plant called bishop’s weed, are similar in appearance to celery seeds. Their flavor is like an intense, peppery thyme. Maida flour, ajwain seeds, and ginger-garlic paste are available at most Indian grocery stores or online at gandhifood.com.

This Southern-style mac and cheese is simple to make but does require a bit of attention for a perfect result. Unlike most recipes, the macaroni here is cooked in the dairy instead of water. Resist the urge to boil the pasta until completely tender; you want it to just reach al dente. Since you'll need to use the reserved dairy to make the cheese sauce, overcooking the pasta means you likely won't have enough liquid left for the task. Also, be sure to set aside half a cup of the Colby-Jack to sprinkle on at the end for a beautifully browned top.

Active Time:1 hr 15 mins Chill Time: 6 hrs Total Time: 11 hrs 15 mins

Red snapper is treated to bright, tangy flavors from the herbs and lime juice in this stew, while Scotch bonnet chiles lend it a little heat. The stewing liquid is made with tomatoes and fish stock, and is garlicky and full of thyme. No part of the red snapper goes to waste in this stew; the fish carcass is used as a base for the stock, and the fillets for the stew. The grated ginger and garlic used to marinate the fish references the ginger-garlic puree used in a lot of West Indian cooking, and adds even more flavor.

This stew develops even more fabulous flavor when made one or two days ahead. Store it, covered, in the refrigerator. Pour a spicy, light-bodied red, like Feudo di Santa Tresa Frappato.

Choose flavorful cuts of meat, such as chuck and round, that will benefit from long, slow cooking and won't fall apart. Don't try to rush when you're browning meat for a stew. It's a very important step that will take at least 10 to 15 minutes to do correctly. Make sure you dry the meat thoroughly on paper towels before browning it, and don't crowd the pan. Damp meat won't brown, nor will pieces that are too close together in the pan. — Julia Child

This was one of the first dishes Brendan and I shared when we started dating. We went to Lil' Frankies in the East Village and split the eggplant Parm. We love this dish and make it at home when we feel like reminiscing. I love the flavor and texture combo, and I think you will, too.

Try these easy to make, keto and gluten free samoa inspired copycat girl scout cookies! A buttery, flaky cookie, covered in gooey caramel and drizzled with sugar free chocolate

Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!