A fresh take on the deli favorite, smoked whitefish salad, this version is full of herbs and dressed up by sweet cherry tomatoes. Smoked fish is salty, so you may not need to salt the purée. The fillets contain tiny bones, but as a general rule, the smallest ones are soft and edible. Rainbow or golden trout farmed in the United States is a recommended seafood choice because unlike many carnivorous farmed fish—which eat more protein than they provide to humans—trout efficiently convert their feed into protein. What’s more, rainbow and golden trout are mostly farm-raised in tanks, so there is little risk of them contaminating wild populations.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.