Try this technique with any mild, flaky white fish, including sole, tilapia, or turbot, all of which work nicely with the sauce. Brown butter—or buerre noisette, created when butter is cooked until the milk solids turn golden brown—is one of those à la minute (cooked to order) sauces that should be a part of any home cook’s repertoire, since it can be altered in countless ways. Nuts are classically paired with browned butter, as their flavors are complementary; citrus juice or wine balances the richness; and other ingredients, such as herbs, provide complexity. Since this recipe is so quick to prepare, you need to have your mise en place at the ready before you heat the pan. Toast and chop the hazelnuts, suprême the citrus, and put salt, pepper, and flour in separate dishes (for seasoning and dredging the fish) set near the stove.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.