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.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
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.