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New York Times

My Five-Ingredient Frenchy Fish

It's Bastille Day, as good an excuse as any for cooking something festive, French and buttery. Roasted white fish with lemony almondine, for example, fits the Gallic bill with panache. A riff on sole Meunière, the classic dish that made Julia Child fall in love with France (as the story goes), my version features delicate fish fillets topped with a brown butter lemon sauce flecked with toasted almonds and parsley. You can use any kind of mild fish here, but I like thick fillets of cod or haddock, which profit from ample applications of the golden sauce. Serve it with a baguette — and, naturellement, cold glasses of Champagne. Featured Recipe View Recipe → Charred cherry tomato pasta: There are many ways to combine cherry tomatoes and pasta, and most of them are good. But Kevin Pang goes a step beyond in his simple, summery take. First, he blasts the tomatoes under the broiler until they char and release all their tangy-sweet juices. Then he adds a little butter, garlic, Parmesan and basil. But in an unexpected twist, he tops each serving with a raw egg yolk, which each person can mix into the sauce to add creaminess and depth. So smart, so fun, so good. Roasted pepper, white bean and mozzarella salad: A 10-minute stunner, this easy dish from Hetty Lui McKinnon combines something from a jar (roasted red peppers), something canned (cannellini beans) and something cheesy (balls of milky mozzarella) into a gleefully easy, cooling meal — no chopping required. Want all of The Times? Subscribe.