Like the preceding dish, this one is wickedly strong tasting, not fiery-hot but potent with garlic, onions (which are salted to “kill” their harshness), and lime. Not for the faint of heart, but many people (including me) love it. You can use any firm-fleshed white fish: halibut, swordfish, striped bass, red snapper, and so on. Ideally, you’d serve this with Mexican Radish Salad (page 172), along with some beautiful tomatoes. Rice and beans would also be good.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.