This lightly pickled mackerel is “cooked” through by the acid in the vinegar. Use high-quality fish, and keep it refrigerated until you marinate it. Use a glass or ceramic baking dish as metal can interfere with the pickling process. Both Spanish and king mackerel are fished using low-impact methods, and populations in the Atlantic and the U.S. Gulf of Mexico are thriving. They reproduce in high numbers and mature quickly, so mackerel are considered safe from overfishing. Start this recipe the night before serving so the fish has time to marinate.
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.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.