Crispy fish skin is a treat. When done right, it’s crunchy and salty, and tastes like the ocean. I’ve come up with this method for getting fish skin perfectly crispy because in my career I’ve spent a lot of time being frustrated by sticking fish skin to the pan. My solution is more than a recipe; it’s a technique. And it will work for any fish with skin. This approach is all about having a hot pan, patience, and my secret . . . a second sauté pan. Use my method and you will always make fish with delightfully satisfying and crispy skin.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
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 pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.