Name: New England-Style Cod and Potato Cakes with Tartar Sauce
Yield: Makes about 24 pancakes
Ingredients: 1 pound skinless cod fillets (approximately 2 to 3 fillets); 4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled; 2 large eggs; 2 tablespoons all-purpose flour; 1/4 cup coarsely grated onion, squeezed of excess moisture; 1 teaspoon celery seeds; 1/4 teaspoon celery salt; 6 tablespoons vegetable oil; 6 tablespoons unsalted butter; Tartar Sauce

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Smothered Italian Sausage

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.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.