My young children won’t eat the scallions in this recipe, so I leave them whole and remove them before serving. But I’m nonetheless pleased to know I’ve added another flavor to their taste memory that will increase the spectrum of their eating preferences and habits over a lifetime. The mildest types of fish-and thus more acceptable to non-fish or picky eaters-are the flat white fish: flounder, sole, even haddock or tilapia. This is one time when it is okay if the pieces of fish overlap or are even frozen together. It is rare for me to use butter in a recipe, but in this particular case I think it gives the fish a smoother mouth experience, which might be less offensive for difficult or timid eaters. You certainly can use olive oil, or just skip it altogether
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.