The idea here is to get great pulled pork but in the shape of High Liner Captain’s fish sticks. If you don’t have a proper fryer, you can still do this recipe—just don’t attempt it drunk and/or naked. You can use a thick-bottomed pot and a deep-fat thermometer, and of course, have a fire extinguisher nearby. Try these sticks with any of the suggested dips for Cornflake Eel Nuggets (page 134), or serve on mashed potatoes with onion jus.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.