I know this chapter is “Just Like Mom Makes,” but this is actually one of my dad’s specialties. With his culinary repertoire being limited to meatloaf, pot roast, salmon cakes, and any breakfast food, we were guaranteed to have these whenever Mom was out of town. Good thing we liked them. These are very similar to crab cakes, but since salmon is about one sixth of the cost of crabmeat we have them a lot more often.
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.