This soup is common in all of the regions hugging the Adriatic, where fish trimmings of one sort or another are always available to cook into a light, flavorful broth. We had it often when we lived in Istria, whenever someone in the family was not feeling well, for its supposed restorative powers. And although children sometimes disdain “fishy”-tasting food, I recall vividly savoring this broth, which had the taste of the sea but was sweet and elegant too. In those days, we would take the fish heads and tails out of the soup pot and pluck the hidden morsels of whitefish meat off the bones. In the version that follows, you’ll strain the bones out of the broth and briefly cook some meaty (but boneless) trimmings just before serving the soup.
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.