Trout is a freshwater fish, the majority of which swim in the rivers of Idaho and North Carolina. Because it’s so commonly farmed, trout is available in markets year-round. It’s a meaty fish with a naturally salty flavor, and it takes well to smoking. I like to eat smoked trout as a main dish with a little garlic butter on top and some cheese biscuits on the side. It’s also really good in a sandwich with some horseradish, or mixed into a dip with a little mayonnaise and sour cream.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.