Pan-fried trout filets with Giada De Laurentiis’s pea puree.

One skill I’m really working on in the kitchen right now is getting better with breaking down whole fish, but I will admit that if given the opportunity, I will still go with filets if they are available. This is particularly true with trout, because trout are small, have tons of pin bones , and…

José Andrés’s Catalan sausages with pressure cooker beans.

If you travel out of New York City on Amtrak these days, you’re likely to end up in the Moynihan Train Hall part of Penn Station. Taking over what was the Farley Post Office Building, it’s a beautiful, soaring structure meant to be reminiscent of the old Penn Station that was knocked down in favor…

Crêpes with pickled ramp crème fraîche and scallions.

In Tom Colicchio’s cookbook Think Like a Chef, in his recipe for pickled ramps he suggests that you can make a really good sauce for fish by spooning a few teaspoons of the ramp pickling liquid into creme fraiche. I thought about this recently after I made my most recent batch of pickled ramps, and…

Rebekah Peppler’s frites from À Table.

[Editor’s note: if you’re feeling furious/frustrated/terrified right now in light of the leaked SCOTUS draft opinion that would overturn Roe v. Wade and you’re looking for something helpful to do in the short term, please consider donating to local abortion funds to help those who might find themselves needing a lot more resources in the…

Fettuccine with sun-dried tomato and miso pesto.

As much as I love a nice, herby pesto, sometimes I’m craving something a little bit different, and this umami-laden, no-cook sauce fits the bill perfectly. I’ve been on a bit of a kick recently where I combine tomatoes and white miso into various pasta sauces, but this one might be my favorite to-date. For…