THIS IS A NORTHWEST TAKE ON THE CLASSIC SURF AND TURF, but instead of steak I like to include another fish. Halibut and salmon make a great combination because they have complementary flavors, cooking times, and thickness. (If you can get Alaskan halibut, even better.) Grilled on a cedar plank and served with fresh pesto, the fish have flavors that really pop. You can use any untreated cedar board to cook the fish. Cookware stores sell rather thick planks, but some big box hardware stores and large grocery stores sell thinner untreated cedar planks in the barbecue department.
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.