Mackerel is a wonderful fish to buy when it is in season. It is inexpensive and intensely flavored, and when it is preserved in oil this way, you can keep it as long as a month; you’ll have in your fridge a delicious treasure to draw on for a quick appetizer or lunch dish. The most common size is 11 to 12 inches, and the filleting and boning of these small fish can be quite a job. So, unless you are feeling ambitious, get your fishmonger to do the work.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.