It takes a very hot oven to roast this fish, and the results are incredible! The halibut is gently browned on the outside. You’d never be able to accomplish this “blast of hot air” in a conventional oven because the circulating heat hits everything at one time. Sometimes I add a few baby potatoes, scrubbed and quartered, or a quartered fennel bulb, tossed in melted butter and scattered around the fish. They’ll be done at the same time as the halibut.
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.