I once thought that poached skate with brown butter was the highest and best use of this relative of shark, but then I began to sauté the fish, which is even better. Which you prefer depends, to some extent, on your tolerance for butter. I offer the sautéed version first and the more classic poached fish as a variation. For either, it’s easiest if you buy skate that has been “filleted,” that is, removed from its central cartilage (if it isn’t, just cook it a little longer; it will practically come off the “bone” by itself). But never, ever buy skate that has not been skinned; you simply will not get it off unless you resort to a pair of pliers—and even then it won’t be easy. This is a rich dish; serve it with salad and a light vegetable, no more, and you’ll be satisfied.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.