Some chefs have decided cedar-planked fish is out of fashion, but we are still making it into the 2000s for two reasons: because it’s delicious and because our friend Mathieu, who is an amazing sculptor, will sometimes show up with some pretty radical cedar boards. Before starting this recipe, it’s a good idea to fill up the sink and soak your cedar board in cold water for as long as you can. This prevents a fire and makes the board a perfect steam generator for cooking the fish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.