Black cod, a Pacific fish also known as sable, is treasured in Japan (and at elite Japanese restaurants here) for its richness and slightly smoky flavor. With miso it is astonishingly delicious. (Mackerel is not the same but still very good.) Use white (it’s actually beige) miso if you can find it. As is common before cooking many types of fish in Japan, this is salted to firm up the flesh; you can skip this step if you prefer. This is not a super-saucy dish, but well-made short-grain rice (page 507) is still a good accompaniment, as would be any salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.