I used a thick fillet of wild sea bass with skin here, cut into 3-inch segments. Use whatever fish looks good and fresh—haddock, halibut, salmon (steaks or thick fillet pieces), kingfish steaks, or even mackerel pieces. This is a creamy curry best eaten with rice. In Kerala it looks red from all the hot chili powder in it, but I have softened the heat with some paprika, which helps with the color. Serve with Plain Jasmine Rice and South Indian–Style Green Beans.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.