One of the kings among Gulf fish is definitely black grouper; I’m always compelled to order it when I see it on a menu. The fish boasts a subtle sweet flavor and fine texture, its creamy white flesh just firm enough to hold together when you cut into it. Black grouper is caught locally off the coast of Florida and sadly is often overlooked around the rest of the country. If you can’t locate some good grouper, striped bass or red snapper is a terrific substitute. The tangy lemon aïoli is a great all-purpose condiment to serve with poached shellfish or steamed vegetables. Here it also provides some relief from the richness of the dish, particularly the unctuous pancettacoated Brussels sprouts.
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.