For many years a professional cook who specialized in seafood dishes prepared the meals at my parents’ house. Pedro Rocha would go to the fish market with my dad, bring home whatever had been caught that day, and turn it into an incredible meal for the family or for my father’s friends (who often came just for the food). Many of my seafood dishes are inspired by or derived from dishes Pedro taught me to make. This is one of them, and it’s always a favorite with my friends. As soon as we figure out how to get Pedro a passport, we’re opening a fish restaurant in the United States!
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.