Fresh cod fillets are flaky and sweet and a favorite in my family for baking or broiling. In summer, I love thick cod steaks, cooked on the grill. Unlike fish more commonly cut for steaks—tuna, swordfish, shark, and others with firm texture—the softer flesh of cod can be a challenge to the griller, sometimes sticking to the rack or flaking apart. These problems are lessened by tying the steaks with twine, marinating in garlic oil, and searing on a hot clean grill. But even if you lose the perfect appearance or a flake of fish tears off, cod steaks are so sweet and delicious when grilled, it’s worth it. I serve cod with any (or all) of the cold sauces listed below; grilled lemon slices (see below) are a nice garnish too. Follow this basic procedure for any fish steak—tuna and the other firm-fleshed ones, or salmon, halibut, or bass.
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.