This is a dish that is served cold and is especially good for a buffet party. It is beautiful and dramatic. Get a large white fish—sea bass would be great but is expensive; cod or haddock will do very well. (Although salmon is not a fish used in Lebanon, and not a fish of the Mediterranean regions, it is good to serve in this way.) Have the fish skinned and also filleted, if you like, and ask for the head and tail. Cooked in foil, the fish steams in its own juice and the flesh remains moist. The pine nut sauce, tarator bi senobar, has a very delicate flavor.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.