Got fresh salmon? I got recipes!
Got salmon? I got recipes! (with a few from Beau Schooler, too!)
Got salmon? I got recipes! (with a few from Beau Schooler, too!)
Don’t throw away that salmon skin!
What if instead of being something we leave on the grill, the crispy charred skin becomes the showpiece?
Here’s a bold promise: this easy/delicious sheet pan salmon with hot honey-mustard, sweet dates, fresh herbs and a tangy yogurt drizzle will make you excited about defrosting fish in March.
In Italy, bread has a life cycle.
The food internet is presently in love with crispy Parmesan crust on the face of roasted potatoes. It’s not wrong.
Make this warming Mexican stew with hominy, green chiles and a pile of fresh garnishes
Beau Schooler’s fish cake recipe that uses a combination of salmon trim or freezer fish and smoked fish. Plus his famous ‘ranchovy’ sauce
Try these sweet and smoky chicken thighs made Hawaiian plate-lunch style.
You thawed out some halibut on a week night. Now what? Try this.