This ten-minute recipe is California chef Ken Frank’s riff on the French classic, sole Véronique. Chef Frank substitutes a Northern California delicacy—bone-in sand dabs—and the tiny and tasty dark grapes known as Zante currants. The fish are lightly floured and sautéed, then sauced with warmed grapes, melted butter, parsley, and lemon. You can use the same preparation on any delicate fish, such as petrale or Dover sole.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.