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
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.