Fluke—often called “summer flounder” on the East Coast or hirame in Japan—is an extremely light and delicate fish. Because of its mild flavor, I like to pair it with this citrus relish, complementing, but not overpowering, the fish’s characteristics. For the baby leaves, you can use arugula, Italian parsley, microgreens, or whatever you can find and like. Feel free to vary the citrus in the relish as well, experimenting with grapefruit, blood oranges, or sweet Cara Cara oranges in the winter. Because fluke cooks so quickly, have your relish ready before you begin the fish. To make sure you get a nice crispy exterior on the fillets, use two sauté pans if necessary. Crowding the pan will cause the fish to steam instead of sear.
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.