Oysters Rockefeller was created in New Orleans at the turn of the last century. It was named for John D. Rockefeller, the richest man in America at the time, because he and the dish had something in common. If you don’t overcook them, oysters are juicy and creamy and taste luxuriously rich. Without changing too much from the classic recipe (aside from reducing the loads of butter), the fat content went from 22 grams to just under 6 grams—with most of that coming from the oysters themselves. This dish is a fabulous throwback that won’t set you back. Oysters Rockefeller are baked in piles of coarse salt not just to anchor the liquid in the oyster shell but also because salt is an excellent conductor of heat.
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.