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.
This salad is my everything right now: an easy, multipurpose, multicolored nutritional powerhouse with a spicy kick.
Alaska’s historic cookbooks are a lesson in making delicious things out of what is stored, and this moose pie finds its inspiration there. It isn’t, maybe, going to find itself on the cover of “Food & Wine,” but it’s hard to resist on a dark night in January.
This is an easy weeknight side or main dish that you can throw together lickity-split with a make-ahead sauce.
A fillet slathered in mayo and covered in potato chips? If that’s wrong, I don’t want to be right.
Shallot works magic with the background heat of red pepper flakes and the brightness of the lemon.
Maya and I made white fish with Moroccan oil and couscous for a special event for Milk Street. Take a look. (Recipe inside)
This is *the best* meal for the end of an exhausting pandemic work/school day.