This dish is one of the first things I make once the Pacific salmon season has opened. It is the first sign that summer is near. Later in the summer, I make a similar dish with corn, zucchini, and tomatoes with fresh basil. Any combo of fresh, perfectly sweet, just-picked veggies will be a great complement to the fish. It’s especially important to buy wild salmon—even self-proclaimed “sustainable” salmon farms are dangerous because of the parasitic lice that thrive on farmed salmon; when the infested fish escape (a frequent occurrence), the lice threaten the wild salmon population. If wild salmon isn’t in season, use any sustainable fillet or steak that is of similar thickness. If available, use 1/4 cup chopped green garlic instead of the garlic cloves. And if you can find them, rainbow carrots are beautiful here.
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.