Sam Hazen, the former executive chef of New York celebrity hangout Tao, created this broiled fish dish seasoned with the Japanese trifecta of sake, mirin, and miso. A great riff on beef satay, this appetizer can be marinated up to a day ahead for a quick weeknight snack or full meal when served with rice. Avoid unsustainable Chilean sea bass; look for white sea bass from California, black cod, Pacific or Alaskan halibut, or striped bass.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.