Monkfish, meaty and firm, is well suited for the fast-cooking technique of browning and braising that I use in all my seafood brodetti. This one features fresh artichokes as a foil for the sweet fish—with other bright notes from capers, wine, and a healthy dose of peperoncino. A fish dish that does not suffer from overcooking, it can be prepared even the day before. Just reheat, bringing it back to a boil. If you have any leftovers, monkfish brodetto makes a wonderful risotto the next day. Serve with some grilled country bread. I also like it with polenta.
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.