Pearl Onion

This recipe was given to me by one of my favorite farmers at my local market in Louviers, Normandy.

Truite à la Tomate This trout recipe could be page 1 of [fishmonger Neige] Perez's Workbook for Cooking Fish 101. There are no fish bones to fillet, no tomatoes to peel, and no saucepans to clean. Cooked together in a single roasting pan, the capers, olives, onions, tomatoes, garlic, olive oil, white wine, and trout fillets conspire to create a wonderful, unmistakably Mediterranean ensemble sure to entice even Marseillais who were scaling and gutting fish — or so they say — before they could walk.

With a bag of frozen pearl onions (so cute, no peeling required!) and a bag of mini sweet peppers, you’re well on your way to dinner.

This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.

Think creamed onions but reimagined with the flavors of alla vodka sauce: tomato paste, heavy cream, Parmesan, and (yup, you guessed it) vodka.

All the flavors of classic beef stew in just one hour, with tender meatballs standing in for long-braised, shredded beef.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

Cozy beans are just what you need to kickstart fall. Serve with crusty bread to soak up all the saucy bits.

All of the allure of pasta primavera (with none of the ’80s vibes).

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.