This ten-minute recipe is California chef Ken Frank’s riff on the French classic, sole Véronique. Chef Frank substitutes a Northern California delicacy—bone-in sand dabs—and the tiny and tasty dark grapes known as Zante currants. The fish are lightly floured and sautéed, then sauced with warmed grapes, melted butter, parsley, and lemon. You can use the same preparation on any delicate fish, such as petrale or Dover sole.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.