Wild-caught striped bass are the best for this recipe, but you can use fillets from any firm-fleshed ocean fish. Whatever fish you choose, the shape and thickness of the fillets is important. Each fillet should be about 1 1/2 inches thick and narrow enough so you can fit all six fillets in the pan with the sauce. If your pan isn’t large enough to hold all the fillets, cook the sauce first, then divide between two skillets of fillets. As with any dish, you can take this recipe in a lot of different directions. I sometimes prepare it using scallions in place of the onions, or black olives and capers in place of the green olives. Rather than add the olives and capers to the tomatoes, I like to cook them along with the onions for a minute or two to bring out their flavor. This “layering”of flavors is one of the little tricks we professional chefs use to get the most out of our ingredients.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.