A fine recipe for fish steaks, from halibut to Spanish mackerel, even swordfish (it’s also good with shrimp or scallops). The lemongrass is essential if you want authentic flavor, though the dish will be good without it, because the real keys are the quickly made caramel and an abundance of black pepper, which is used more in Vietnam than any place I’ve ever been. See page 500 for information on Thai fish sauce (nam pla). Serve with plain white rice.
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.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.