Butterfish is so named on account of its rich—yes, buttery—flavor. Also known as Pacific pompano, its texture is tender, so long as you don’t overcook the fish. (There is an Atlantic pompano as well, but it is much smaller and is not a suitable substitute.) The sour orange glaze is influenced by Cuban cuisine and can be made with either sour oranges or a mixture of sweet orange and lime juices. It’s a highly flavorful sauce and a perfect match for the rich fish. I find that the majority of seafood dishes are best suited to the warm weather months and don’t fit well into the heartier menus of fall and winter. This assertively flavored dish is an exception to that rule and pairs well with the ingredients and sides of the cool seasons, such as the tender Roasted Brussels Sprouts, Pomegranate, Hazelnuts (page 177) I serve with it at the restaurant.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.