Many cooks prefer to grill larger cuts of fish rather than smaller fillets, since the extra heft helps to trap in moisture and flavor. This recipe calls for a large piece from a side of salmon to be grilled on a bed of citrus and herbs, which helps keeps the fish from sticking to the grate. Instead of a crisp skin, you’ll get plenty of bright flavors from the aromatics. Use this method to grill other types of fish, too, whether whole sides or smaller fillets (even skinless ones). The herbs can vary; dill, marjoram, parsley, and thyme are all particularly lovely with fish.
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.