I first discovered bluefish when I was working at Angels, a restaurant in Providence. I was fresh off the boat from California when Jamie, the chef, and Eileen, his sous-chef, began introducing me to all the local food specialties. First they took me to a salumeria on Federal Hill, the Italian district of Providence, where the prosciutto was called “prah-jhute” and ricotta was “rha-got.” Then one day they brought in smoked bluefish. We piled it high on crusty Italian rolls, and topped it with sliced red onions, lemon, and way too much crème fraîche. I was in Rhode Island heaven. In honor of that beguiling and unforgettable fish, here I wrap fresh bluefish in pancetta to give the fish a salty, smoked flavor. Served with a yellow tomato sauce, juicy slices of heirloom tomatoes, and garlicky aïoli, this is my tribute to summer in Rhode Island.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.