Author: Peter Tulaney
Author: Pierre Franey
Author: Diane Kochilas
Author: Marian Burros
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Barbara Wichman Nowak
Author: Nigella Lawson
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
Author: Molly Stevens
Author: Giada De Laurentiis
Author: Keith McNally
Author: Donna Hay
Author: Jeanne Kelley
Author: Melissa Roberts
Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.
Author: Chris Morocco
Author: Melissa Roberts
Author: Rick Rodgers
Author: Lillian Chou
Author: Craig Stoll
We took a cue from traditional Italian tonnato sauce (which uses canned oil-packed tuna) and combined it with classic deviled egg filling. Topped with crispy fried capers and salmon roe (if you're feeling...
Author: Anna Stockwell
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Author: Claire Saffitz
Broccoli would be just as good in this pasta recipe, as would diced winter squash such as butternut or acorn.
Author: Claire Saffitz
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Author: Andy Baraghani
Author: Sheila Lukins
Author: Barton Seaver
Author: Melissa Roberts
Author: Craig C. Cantor