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.
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.