Union Square Cafe guests are constantly challenging us to serve salmon in new and different guises, and here's one of the most popular ones we've done to date. Salmon is rich and meaty enough to stand up to the assertive chili rub; the trick to this dish is to cook the salmon gently enough to prevent the spices from burning. At the restaurant, we use New Mexico chili powder, which we prize for its fruity, smoky aroma and mild heat level. Buy it if you see it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.