Fluke—often called “summer flounder” on the East Coast or hirame in Japan—is an extremely light and delicate fish. Because of its mild flavor, I like to pair it with this citrus relish, complementing, but not overpowering, the fish’s characteristics. For the baby leaves, you can use arugula, Italian parsley, microgreens, or whatever you can find and like. Feel free to vary the citrus in the relish as well, experimenting with grapefruit, blood oranges, or sweet Cara Cara oranges in the winter. Because fluke cooks so quickly, have your relish ready before you begin the fish. To make sure you get a nice crispy exterior on the fillets, use two sauté pans if necessary. Crowding the pan will cause the fish to steam instead of sear.
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.