Also known as sablefish, black cod thrives in the cold waters off the Pacific Coast, from California to Alaska. The fishery is managed sustainably, so many chefs have turned to black cod as a replacement for the more threatened Chilean sea bass. If you have ever had smoked sablefish in a New York delicatessen, you have eaten black cod. It is an oily fish, rich in heart-healthy omega-3 fatty acids. Chef Bruce Hill, who attended the 1998 Workshop, makes it the centerpiece of this inspired East-West seafood stew, which relies on fregola—a toasty, couscous-like Sardinian pasta—for texture and Japanese miso for flavor depth. Dashi is Japanese stock.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.