This is a typical Eastern European dish, rich with flavor, its sweetness tempered by the lemon juice. It makes a nice presentation, especially if you use a meaty fish like carp. The same technique can be applied to any fish fillet: reduce the cooking time to 10 minutes (or less; the fish is done when the point of a thin-bladed knife inserted into the thickest part meets little resistance). You might want some mashed potatoes or rice here, along with a simple salad.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.