Nowadays most experienced home cooks grill tuna, but there are alternatives. Top of my list is tuna au poivre, yet another recipe that plays on tuna’s similarity to beef steaks. How finely to grind the pepper turns out to be a matter of taste. Mine dictates “coarsely ground” as opposed to “cracked.” That is, ground to the point where there are no large pieces left, but not to the point of powder. The coarser you make the grind, the more powerful the result will taste.
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.