Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive,...
Author: David Tanis
Many people fear the broiler because they don't know how to use it, or they're worried they'll overdo it and end up with a scorched dinner. But when used properly, it's a useful tool ideal for crisping...
Author: Yasmin Fahr
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian...
Author: Yasmin Fahr
Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from...
Author: Millie Peartree
These zesty, pan-fried shrimp are inspired by the cuisine of Maharashtra, the state on the west coast of India that includes Mumbai. Maharashtrian cooking often features lots of seafood and bright, fresh...
Author: Sarah DiGregorio
Gochugaru, a mild, fragrant red-pepper powder, bedazzles this quick salmon dinner. As a key ingredient in Korean home cooking, gochugaru proves that some chiles provide not only heat but fruity sweetness...
Author: Eric Kim
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal....
Author: Genevieve Ko
This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and fresher in taste than any sauce." It's made by simmering...
Author: Ali Slagle
A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler...
Author: Yewande Komolafe
This dish is a celebration of soft food and subtle flavors. To prevent overcooking, the salmon bakes in a light yet comforting sauce that's made with just three simple ingredients: butter, scallions and...
Author: Ali Slagle
Porgy is a fish that takes beautifully to grilling whole, filled with aromatic ingredients. Here, Ayesha Nurdjaja, the chef of Shuka in New York City, stuffs the fish with lemon and herbs. When lightly...
Author: Florence Fabricant
This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that's good on more than just fish. This recipe fashions a steamer...
Author: Ali Slagle
Whole trout makes for a stunning presentation, especially when it is topped with delicate pink roe, which sparkles like gems on top of the fish and imparts a salty, mineral flavor. Trout from the icy Rocky...
Author: Sean Sherman
The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering...
Author: Zainab Shah
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive,...
Author: David Tanis
Dane Sayles, the chef of East Hampton Point in New York, believes porgies can take strong flavorings, so he adds spicy pickled peppers and their pickling liquid to his herb marinade. He also whizzes in...
Author: Florence Fabricant
The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering...
Author: Zainab Shah