What could be more fun than popping open oysters on the grill or on the coals of a fire? Large oysters work best for the grill. Or you can nestle them in a skillet lined with rock salt. In either case, the cooking skill needed to make mouth-watering oysters is minimal. The basic rule: Don’t overcook the oysters! here, they’re served with an Indian-spiced barbecue sauce that’s cooked over the fire for added flavor.
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.