This dish is a celebration of the Pacific Northwest’s Native American heritage. Native Americans were the first to cook salmon in this way, slowly roasting the dense flesh on cedar planks arranged around an open fire. (You can get the planks at a hardware store.) A light smoky essence permeates the fish as it cooks, boosting the flavor quotient of rich salmon. In addition to the salmon that run though its waters, the Pacific Northwest is known for its lush and balanced Pinot Noir wine. A reduction of the wine is the basis of a darkly fruity, savory sauce that finishes the dish.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.