Classically, meunière refers to fillets of sole that are floured and quickly sautéed in clarified butter, then finished with parsley, lemon juice, and a little melted butter. Over the years the definition has expanded to encompass a series of flexible techniques that can be applied to just about any thin cut of meat, poultry, or fish.You can serve this with a salad and bread, or with any good potato and vegetable combination. True sole is a uniquely firm fish, best replaced not by local “soles” (like gray sole or Pacific sole) but by sturdy fillets like red snapper, grouper, catfish, black-fish, or sea bass.
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.