The process for making these salmon burgers is simple as long as you have a food processor. A portion of the salmon is finely ground, almost pureed; the machine takes care of that in about thirty seconds. Then the rest of the fish is chopped, by pulsing the machine on and off a few times. The two-step grinding process means that those flavorings that you want finely minced, like garlic or ginger, can go in with the first batch of salmon; those that should be left coarse, like onion or fresh herbs, can go in with the second batch. The only other trick is to avoid overcooking; this burger, which can be sautéed, broiled, or grilled, is best when the center remains pink (or is it orange?)—two or three minutes per side does the trick.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.