Name: Red Snapper Yuca Cakes with Mojo de Ajo
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds frozen yuca*; 1/4 cup vegetable oil; 1 medium onion, halved lengthwise then thinly sliced lengthwise; 1/4 teaspoon ground cumin; 1/2 teaspoon cayenne; 1 teaspoon kosher salt; 1 pounds red snapper fillets, skinned and any bones removed; 3 tablespoons coarsely chopped fresh cilantro; 3 tablespoons coarsely chopped fresh flat-leaf parsley; 6 garlic cloves, minced; 1 tablespoon vegetable oil; 1 cup fresh orange juice (from 2 oranges); 1/4 cup fresh lime juice (from 2 limes); 6 fresh Thai chiles (red or green), seeded and minced, or 2 to 3 serrano chiles (including seeds), minced; 1/2 cup thinly sliced shallot (4 small); 1 teaspoon kosher salt; Accompaniment: lime wedges

While in Costa Rica, Boston chef Steve Johnson was inspired to make fish cakes from leftover red snapper and boiled yuca. The combination takes clever advantage of the vegetable's starchy character, which binds the cakes together while allowing the flavor of the snapper to come through cleanly. We prefer to use frozen yuca, which has a better consistency and is easier to prepare.

Cooks' notes:

·Formed cakes (not sautéed) and mojo can be chilled up to 1 day.
·frozen, wrapped well, 2 weeks. Thaw in refrigerator before cooking.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.