When we wrote “mackerel” on the blackboard menu, it didn’t sell, so we renamed it silver tail and a star was born. Now when we serve silver tail with bacon and sage, or in a breakfast Benedict, it flies out of the kitchen. We sell so much that our supplier thinks we might be feeding farmed killer whales in the backyard. Our guys at McKiernan Luncheonette do a great job of smoking 50 pounds (23 kilograms) every week, which culminates with the Saturday brunch mackerel Benedict, with eggs, hollandaise, maple syrup, and an English muffin.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.