Fish breathes new life into the “sandwich” of Mexico and the Southwest, replacing mystery meat with an identifiable fillet of delicate white fish like cod to make fish tacos, a rarity on the East Coast. Instead of frying, as is common in tacquerias, I like to steam the fish in its own juices, which can be done on top of the stove or in a microwave oven (in fact, this is one of the few cooking tasks at which the microwave excels).
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.