Author: Jessica B. Harris
Author: Nathalie Dupree
Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.
Author: Tadashi Ono
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
These shrimp and scallion pa jeon are easy to make and a delicious part of a Korean dinner.
Author: Jamie Purviance
Author: Betty Rosbottom
Author: Dorie Greenspan
Author: Marge Perry
Author: Diane Rossen Worthington
Author: Gerald Colapinto
Author: Molly Stevens
Author: Gina Marie Miraglia Eriquez
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett
Author: Oriana Neri
Author: Jessica Goldman Foung
Author: Jane Doerfer
Author: Jill Silverman Hough
What to drink: Try these with a lightly chilled Oregon Pinot Gris.
Author: Maya Kaimal
Author: Bon Appétit Test Kitchen
Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.
Author: Alison Roman
Author: Todd Davies
Author: Bruce Aidells
Author: Joel Robuchon
Author: Bon Appétit Test Kitchen
Author: Sharon Buck