Cod is a very delicate fish—it will flake apart easily—so a nonstick baking pan is a great help. The seasoned bread crumbs I use as a topping for the cod are very versatile; if you don’t care for cod, or if you can’t find it, keep this preparation in mind for seasoning other baked fish. Traditionally, salmoriglio is prepared with parsley, and that is how I present it here. But you can substitute other herbs, like thyme, that will marry well with the herbs you use to top the fish. If you have fresh basil, shred a few leaves and toss them in with the tomatoes.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.