For caramel corn with pine nuts and piment d’espelette (ground Basque chile, available at gourmet stores), follow the basic recipe, combining the brown sugar, corn syrup, salt, baking soda and 1 1/2 ...

An “ad hoc” cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully ...

In my childhood home, we had a leg of lamb two Sundays a month. I loved those Sundays. This recipe studs the meat with little “bouquets” made of rosemary sprigs, slivered garlic and anchovies. Don’t ...