The first time my Nantucket Island friends Nigel Dyche and Sarah Chase made this for me, I was incredulous at how fabulous it was, yet so simple. The fish tastes of the sea and the smoke from the grill with no extraneous flavors to mask the ocean-fresh steaks. The mayonnaise coats the thick pieces of fish, keeping them moist inside and promoting a golden caramelized color on the outside. Nantucket Islanders use this recipe mostly for swordfish, and it is one of their favorite summer meals, especially when paired with thick slices of ruby-red garden tomatoes.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.