Sardines are small and abundant and have a short life cycle, making them one of the most sustainable fish out there. They’re low in mercury and other toxins that build up in larger fish. Plus, the method used to fish them produces very little bycatch and has minimal environmental impact. Best of all, they are quick-cooking, versatile, and tasty! They can hold up to the bold flavors of the accompanying sauce. This is finger food at its best, perfect for outdoor cooking—and eating. If you have any seasoned fruit wood or grapevines, add to the coals or use to build the fire—the flavor will take you directly to the Mediterranean. If it’s not grilling season, you can make this indoors in a well-seasoned cast-iron skillet instead.
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.