When I spotted this appealing whole fish at Citarella, just about a pound, I thought that it would take well to roasting, and it did. I love to tackle a whole fish by myself because it is such pleasantly messy work. I made sure the fishmonger left the head on when it was gutted and scaled, because I wanted to relish the cheeks, as Irene Kuo’s husband taught me to do when we went out for a Chinese dinner to celebrate the publication of her book, The Key to Chinese Cooking. He carefully plucked out the cheeks with his chopsticks and offered them to me ceremoniously.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.