We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Author: Claire Saffitz
Author: Mark Taylor
Author: Molly Stevens
Author: Giovanna Tabanelli
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
Author: Melissa Roberts-Matar
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Author: Sheela Prakash
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can be assembled ahead of time. If it's new to you and...
Author: Marian Burros
Author: The Epicurious Test Kitchen
Author: Barbara Wichman Nowak
Author: Diane Kochilas
Author: Harley Pasternak, M.Sc.
Author: Giada De Laurentiis
Author: Keith McNally
Author: Peter Tulaney
Author: Pierre Franey
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Linda West Eckhardt
A classic Chicken Piccata recipe
Author: Kristin Donnelly
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.
Author: Liza Schoenfein
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian...
Author: Susanna Hoffman
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Craig Stoll
Author: James Beard