Monkfish, meaty and firm, is well suited for the fast-cooking technique of browning and braising that I use in all my seafood brodetti. This one features fresh artichokes as a foil for the sweet fish—with other bright notes from capers, wine, and a healthy dose of peperoncino. A fish dish that does not suffer from overcooking, it can be prepared even the day before. Just reheat, bringing it back to a boil. If you have any leftovers, monkfish brodetto makes a wonderful risotto the next day. Serve with some grilled country bread. I also like it with polenta.
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.