Many fish can be served raw as tartare: tuna, albacore, halibut, and salmon, for example. It is exceptionally important to use impeccably fresh fish; be sure to tell your fishmonger that you intend to eat the fish raw. At home, keep the fish chilled over ice at all times. Cut the fish on a clean board with a sharp knife, and put the cut-up fish in a bowl nestled in a larger bowl filled with ice. For an ample appetizer, figure on 1/2 pound of fish for 4 people; you will need more if serving the tartare as a main dish. To cut the fish, first slice it very thin across the grain, removing any fibrous connective tissue. Cut the slices into a thin julienne, and then cut the julienne crosswise into fine dice. The fish can be cut ahead and covered tightly with plastic wrap to keep it from drying out. Stir in the other ingredients just before serving. Serve fish tartare on little croutons or endive leaves, or on a bed of simply dressed greens.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.