This is a recipe I created to celebrate satsuma season. Satsumas are sweet, juicy tangerines that flourish in Louisiana during the winter. (If you can’t find them in your area, any tangerine will do.) You can certainly make the marmalade in larger quantities—it keeps well and is terrific with any grilled or roasted meat, served hot or cold. Try it with grilled quail, duck breast, or even smoked pork sausage or ham. Brining is a technique that serves many purposes. It tenderizes, flavors, and keeps meat juicy. This brine can be used with chicken, turkey breast (I’d leave the soy out), and pork loin or tenderloin. You can throw in herbs or spices appropriate to the dish, but you’ll want to keep the salt/sugar ratio the same. Green beans with shallots make the perfect accompaniment to this dish.
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.