In many Asian cuisines, a common way to steam whole fish (usually surrounded by aromatics) is on a plate that is customarily set in a very large wok. The plate captures the juices that collect during cooking and create a flavorful broth. You can set the platter in a roasting pan if the fish is quite large, but use a wok if yours will accommodate. You‘ll have about a cup of broth after the fish has finished cooking, so use a platter deep enough to hold it. Then, be sure to drizzle some over each serving. Set out bowls of steamed rice and bok choy or wilted spinach along with more Asian fish sauce, a traditional table condiment.
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.
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.
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 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.