In most parts of the world, and certainly throughout the Mediterranean, seafood salad is as simple as this: you dress some poached fish with olive oil and loads of lemon. (Actually some people prefer vinegar, and it’s certainly traditional in many places, but I always go with lemon if I have it.) If you want to make it more elaborate, you add poached vegetables or serve it on a bed of greens. So view this simple recipe as a guideline, not as dogma; use whatever fish you have, a variety or something as simple and common as shrimp. Add vegetables and vary the seasonings if you like. It will be fine any way you do it.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 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.
The silky French vanilla sauce that goes with everything.