Baking a big piece of meat or a large fish on top of a layer of potatoes is a reliable way of ensuring they stay moist. The juices from the roast are soaked up by the potatoes, making sure that not a drop of flavor is wasted. Large fish such as sea bass and sea bream can be cooked in this way, as can Cornish mullet. Line-caught, ocean-friendly sea bass is not too difficult to find. I reckon on a 2-pound (1kg) fish being enough for two.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.