It doesn’t take much to cook salmon or to dress it up, and there’s no way simpler than this: cook fillets by any of a number of methods, then finish them with flavored oil. Here I focus on a spicy soy oil that contains slivered garlic, peanut and sesame oils, and soy sauce, but it’s easy enough to change the spirit from Asian to European. Although oil is the basis for this sauce, the quantity is minimal because heating the oil thins it, enabling even a small amount to coat and flavor the fish.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.