Although aquaculture has made fresh salmon a year-round product, wild salmon does have a season, from spring through fall. At those times it’s vastly preferable to the farm-raised fish, because the best salmon—king, sockeye, and coho—has so much flavor of its own that it needs nothing but a sprinkling of salt. But a simple formula of salmon, oil or butter, and a single herb, combined with a near-foolproof oven-roasting technique, gives you many more options and makes even farm-raised salmon taste special. Be sure to preheat the pan in the oven—this allows the fish to brown before it overcooks. (If you start the same fillet in a cold pan, it will simply turn a dull pink and will not brown until it is as dry as chalk.)
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.