Inspired by the simplicity and purity of Japanese sashimi, American chefs are exploring the world of seafood crudo (Italian for raw). Typically, crudo is accompanied by Mediterranean garnishes like capers and olive oil rather than the soy-based dipping sauce that is served with sashimi. At the 2005 Workshop, Florida chef James Reaux made a beautiful halibut crudo with chive oil, using the abundant chives in the winery garden. For raw preparations such as this one, the seafood must be impeccably fresh.
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.