This might be the easiest recipe in the book and one you’ll pull out over and over again for its ease and deliciousness. All you need are a few good ingredients and a hot grill. When it comes to buying fresh tuna, the species, or even the bright red color, is not necessarily an indicator of quality. In fact, fatty tuna, which is more desirable, is often paler but of no lesser quality. Fresh tuna is shiny, bright, and redolent of the ocean; it should talk to you. The Provençal vinaigrette is a full-flavored condiment you’ll want to have on hand—always! Use it on everything from grilled fish to crostini and sandwiches. If you want to serve the tuna with another side dish, Sautéed Broccoli Rabe (page 192) is a good choice.
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.