This is the standard technique for poaching most thick (at least 1 inch) fish fillets or steaks, such as halibut or salmon. Similar to braising, the fish is gently simmered in a flavorful liquid, only in this method the fish is completely covered in liquid. (To poach thinner fillets, follow the shallow-poaching method on page 210, as they may overcook if deep poached.) The cooking time will depend on the thickness of the fillet; plan for 4 to 5 minutes per inch. In this recipe, halibut fillets are poached in chicken stock enhanced with a few aromatics and then served in their cooking liquid (a manner of serving called “à la nage”).
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.