Thin fish fillet can be tricky to prepare, mostly because they fall apart the instant they’re overcooked. But the fact that quarter-inch-thick fillets of flounder, sole, and other flatfish take so little time to cook can be an advantage. By poaching them in barely hot liquid, you slow the cooking and gain control. By flavoring the liquid first with a quick-cooking aromatic vegetable, you create a dish that needs only bread or rice to become a meal. Unlike with broiling or sautéing, the fish never dries out. The traditional liquid for poaching fish is court bouillon, a stock made from scratch using fish bones, onions, carrots, and celery enhanced with white wine and herbs. Assuming you don’t have any court bouillon on hand—and who does?—my poaching liquid of choice is chicken stock, and the canned variety is fine, because you’re going to add flavor to it, and quickly, in the form of leeks and fish.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.