When we wrote “mackerel” on the blackboard menu, it didn’t sell, so we renamed it silver tail and a star was born. Now when we serve silver tail with bacon and sage, or in a breakfast Benedict, it flies out of the kitchen. We sell so much that our supplier thinks we might be feeding farmed killer whales in the backyard. Our guys at McKiernan Luncheonette do a great job of smoking 50 pounds (23 kilograms) every week, which culminates with the Saturday brunch mackerel Benedict, with eggs, hollandaise, maple syrup, and an English muffin.
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.
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 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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.