Cooking over cedar planks creates amazing flavor, infusing every bite with smoky complexity. And so I decided it was time for salmon to share the cedar love and give burgers some of that star treatment. It works. Since this is, after all, a method born in the Pacific Northwest, it only seems right to outfit the burger with toppings inspired by the region. A barbecue sauce made with Pinot Noir—the grape that put Oregon’s wine on the map—and an earthy sauté of wild mushrooms flavorfully fit the bill.
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.