Onions have always had a slightly awkward relationship with fish. They seem particularly ungainly and rough edged alongside the white varieties or shellfish. Shallots work better, with their milder notes and less significant dose of sugar, but of all the alliums it is the leek that marries most successfully. The white of the leek has an elegance and subtlety that is unlikely to overpower any fish you put it with. In a soup or pie, it dances with the piscine ingredients where an onion would tread on their toes. Chowder is traditionally a hearty bowl of food. The one I make with mussels and bacon is a short step away from the big clam and potato numbers I have eaten in Boston, in that it is somewhat lighter and less creamy, but it is still essentially a big soup for a cool day.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.