To be honest, I didn’t used to care for salmon. I tried a number of different methods of cooking it and none had ever worked for me. Then, finally, I asked my friend Mario Lopez for advice, and he responded with two words: “honey glaze.” That was it! Honey cuts the richness that I used to find overpowering while underscoring the salmon’s own sweetness. Baking the fish in paper packages, called en papillote in French, allows thicker cuts to cook all the way through without getting dry, and (better yet) keeps the mess to a minimum. Plus, it’s fun to open them at the table—just be careful not to get burned by the steam! Serve with Garlic Green Beans (page 141) or a green 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 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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.