Also known as sablefish, black cod thrives in the cold waters off the Pacific Coast, from California to Alaska. The fishery is managed sustainably, so many chefs have turned to black cod as a replacement for the more threatened Chilean sea bass. If you have ever had smoked sablefish in a New York delicatessen, you have eaten black cod. It is an oily fish, rich in heart-healthy omega-3 fatty acids. Chef Bruce Hill, who attended the 1998 Workshop, makes it the centerpiece of this inspired East-West seafood stew, which relies on fregola—a toasty, couscous-like Sardinian pasta—for texture and Japanese miso for flavor depth. Dashi is Japanese stock.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.