Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice...
Author: Millie Peartree
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better...
Author: David Tanis
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what...
Author: Yasmin Fahr
Many people fear the broiler because they don't know how to use it, or they're worried they'll overdo it and end up with a scorched dinner. But when used...
Author: Yasmin Fahr
This dish is a celebration of soft food and subtle flavors. To prevent overcooking, the salmon bakes in a light yet comforting sauce that's made with just...
Author: Ali Slagle
These zesty, pan-fried shrimp are inspired by the cuisine of Maharashtra, the state on the west coast of India that includes Mumbai. Maharashtrian cooking...
Author: Sarah DiGregorio
A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts...
Author: Yewande Komolafe
This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and...
Author: Ali Slagle
Gochugaru, a mild, fragrant red-pepper powder, bedazzles this quick salmon dinner. As a key ingredient in Korean home cooking, gochugaru proves that some...
Author: Eric Kim
Porgy is a fish that takes beautifully to grilling whole, filled with aromatic ingredients. Here, Ayesha Nurdjaja, the chef of Shuka in New York City,...
Author: Florence Fabricant
The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor...
Author: Zainab Shah
This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that's good...
Author: Ali Slagle
Whole trout makes for a stunning presentation, especially when it is topped with delicate pink roe, which sparkles like gems on top of the fish and imparts...
Author: Sean Sherman
Dane Sayles, the chef of East Hampton Point in New York, believes porgies can take strong flavorings, so he adds spicy pickled peppers and their pickling...
Author: Florence Fabricant
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better...
Author: David Tanis
The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor...
Author: Zainab Shah