Black cod, despite its name, is not a true cod. Its other names—sablefish and butterfish—suit it better: its texture is as silky as sable, its flavor as rich as butter. I love the Japanese pairing of black cod and miso, but in this recipe, black cod gets a French treatment, a smothering with hazelnut brown butter. Ask your fishmonger where the black cod is from. It’s overfished in California and Oregon so look for black cod from Alaska, where the commercial fishing is better regulated. Black cod has a single row of bones that is very difficult to remove when the fish is raw. You can ask your fishmonger to remove the bones or cut them out yourself before cooking. Or just cook the fish bones and all; it’s easy to spot them and eat around them.
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.