Between your favorite crab cake and a box of frozen fish sticks lies a world of crisp, easily produced fish cakes that make for great weeknight eating. In addition to fish, they all have two elements in common: something to “bind” the cake as it cooks and a fair amount of seasoning. My favorite way to hold fish cakes together is to mix the flaked meat with mashed potatoes, about three parts fish to one part potato. If you begin with a mild fish, like cod, the flavorings can be as adventuresome as you like. My preferred combination is a hefty dose of ginger and cilantro, spiked with a bit of hot red chile. The result is a zingy cake that needs nothing more than a squeeze of lime.
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.