Many fish can be served raw as tartare: tuna, albacore, halibut, and salmon, for example. It is exceptionally important to use impeccably fresh fish; be sure to tell your fishmonger that you intend to eat the fish raw. At home, keep the fish chilled over ice at all times. Cut the fish on a clean board with a sharp knife, and put the cut-up fish in a bowl nestled in a larger bowl filled with ice. For an ample appetizer, figure on 1/2 pound of fish for 4 people; you will need more if serving the tartare as a main dish. To cut the fish, first slice it very thin across the grain, removing any fibrous connective tissue. Cut the slices into a thin julienne, and then cut the julienne crosswise into fine dice. The fish can be cut ahead and covered tightly with plastic wrap to keep it from drying out. Stir in the other ingredients just before serving. Serve fish tartare on little croutons or endive leaves, or on a bed of simply dressed greens.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?