Like the preceding dish, this one is wickedly strong tasting, not fiery-hot but potent with garlic, onions (which are salted to “kill” their harshness), and lime. Not for the faint of heart, but many people (including me) love it. You can use any firm-fleshed white fish: halibut, swordfish, striped bass, red snapper, and so on. Ideally, you’d serve this with Mexican Radish Salad (page 172), along with some beautiful tomatoes. Rice and beans would also be good.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.