The legendary Louisiana chef Paul Prudhomme started the blackening craze; the method calls for coating seafood or meat in a spice mixture before cooking it in a cast-iron pan. The quick cooking over high heat really seals in flavor as it creates a fantastically flavored blackened crust. Redfish is the traditional choice, but I like the juxtaposition of the spicy rub against the sweetness of scallops. Their meaty richness really holds up well to the aggressive blackening. A simple vinaigrette of green onions adds a vibrant freshness to the dish, as does the smoky tomato relish.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.