Also known as sablefish, black cod thrives in the cold waters off the Pacific Coast, from California to Alaska. The fishery is managed sustainably, so many chefs have turned to black cod as a replacement for the more threatened Chilean sea bass. If you have ever had smoked sablefish in a New York delicatessen, you have eaten black cod. It is an oily fish, rich in heart-healthy omega-3 fatty acids. Chef Bruce Hill, who attended the 1998 Workshop, makes it the centerpiece of this inspired East-West seafood stew, which relies on fregola—a toasty, couscous-like Sardinian pasta—for texture and Japanese miso for flavor depth. Dashi is Japanese stock.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.