You can use almost any fish steaks here—salmon, kingfish, cod, haddock, swordfish, salmon, trout, pomfret, pompano, or tilefish—depending on the part of the world you live in. Instead of having to look for ajowan seeds (use 1/4 teaspoon, if you can get them), you can use dried thyme, which has the same flavor. When using the blender here, make sure you put the chopped red pepper in first, as that will provide the liquid needed to make a paste. If your blender remains stubborn, add a tablespoon or two of water. You could serve this with Zucchini and Yellow Summer Squash with Cumin, and Bulgar Pilaf with Peas and Tomato.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.