One of the simplest and most impressive cured dishes and certainly the king of cured fish. Speaking of king, if you can find wild Pacific salmon (usually spring through fall), especially king or sockeye, use it; if not, farm-raised salmon is quite good when treated this way. In fact, farm-raised salmon is a pretty good option—because it is harvested and shipped to stores daily it’s usually perfectly fresh, a requisite for all salmon you’d consider using for gravlax. Generally, gravlax is ready within 24 hours, but it’s better after a little longer than that, and you can hold it for another couple of days before serving if you like; it will become increasingly dry and strong flavored, not a bad thing. In any case, treat finished gravlax as a fresh food and use it within a few days.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.