This dish comes with a stranger-than-fiction true story shared with me by a guest on my television show on Discovery en Español. This man’s grandfather was once stranded on an island, close to starvation. To survive, he caught a barracuda, wrapped it in seaweed, and cooked it over an open fire. The grandfather lived—and so did the recipe, with a few adaptations for non-life-threatening situations. The banana leaves add subtle flavor to the mahimahi and they look great on the plate. You can find them, fresh or frozen, at most Latin markets. Aluminum foil will also work in their place.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.