This is a typical Eastern European dish, rich with flavor, its sweetness tempered by the lemon juice. It makes a nice presentation, especially if you use a meaty fish like carp. The same technique can be applied to any fish fillet: reduce the cooking time to 10 minutes (or less; the fish is done when the point of a thin-bladed knife inserted into the thickest part meets little resistance). You might want some mashed potatoes or rice here, along with a simple salad.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.