WHILE THE NAME MAY SOUND FANCY, this is really a very simple dish, a sashimi salad brightened with freshly squeezed lime juice. Inspired by the Hawaiian fish dish, the addition of avocado acts as a color and texture counterpoint. The salmon should be frozen for at least 24 hours to kill any parasites that might be in the fish; it’s also much easier to cut the fish while it’s still partially frozen.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.