Not far from the cooking traditions of American freshwater fishermen, this is simple panfried fish with a separately made sauce. If you’re shopping, look for small specimens of black sea bass or red snapper; if you’re fishing, large mouth bass, croaker, spot, and porgies are all good. In any case, you need the fish to fit in your pan. In fact, two small fish are better than one large one in this instance. Use the best soy sauce you can find for this dish. There’s not much sauce here, so unless you’re from a rice-eating culture, you might find rice a bit dry. Cold Noodles with Sesame Sauce (page 532) would make a great starter, or you could serve this with Egg Noodles with Spring Onions (page 536). For vegetables, try Quick-Braised Root Vegetables with Hoisin (page 499) or Snow Peas with Ginger (page 470).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.