It doesn’t take long, but this dish requires a fairly large pan. A long, narrow roasting pan will do in a pinch, especially if it’s nonstick. If you have trouble getting the fish to fit into your pan, by all means cut off its head and tail. Or try making this with smaller fish, in the 2- to 3-pound range. Then, when you feel you’ve gotten the hang of browning a whole fish, move on to larger specimens. This is a blast to eat—and should have enough sauce to make plain white rice a terrific accompaniment. A simple Chinese-style vegetable like Snow Peas with Ginger (page 470) would make the meal even better.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.