Monkfish, meaty and firm, is well suited for the fast-cooking technique of browning and braising that I use in all my seafood brodetti. This one features fresh artichokes as a foil for the sweet fish—with other bright notes from capers, wine, and a healthy dose of peperoncino. A fish dish that does not suffer from overcooking, it can be prepared even the day before. Just reheat, bringing it back to a boil. If you have any leftovers, monkfish brodetto makes a wonderful risotto the next day. Serve with some grilled country bread. I also like it with polenta.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.