Name: Crispy Artichoke Flowers with Salsa Verde
Yield: Serves 6
Ingredients: 2 lemons, halved; 6 (4-oz) small (not baby) artichokes; 4 cups olive oil; 1 tablespoon fresh lemon juice; 1/8 teaspoon anchovy paste; 3 tablespoons extra-virgin olive oil; 1 tablespoon chopped shallot; 1 tablespoon capers, drained and chopped; 2 tablespoons chopped fresh flat-leaf parsley

Image may contain Food Dish Meal Plant Dessert Cream Creme Confectionery Sweets Flower Petal and Blossom

Crispy Artichoke Flowers with Salsa VerdeAnna Williams

These twice-fried artichokes, or carciofi alla giudea, are made using a technique created by Jewish cooks in Rome. The first frying is done at a lower heat and simply cooks the artichokes. The second frying, in hotter oil, causes the leaves to spring open and gives them their crisp finish.

Active time: 40 min Start to finish: 55 min

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.