Sport Fishing (1)
The Ravenous Pig (1)
Main Course (14)
Soups & Stews (3)
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
We like sea bass for this dish, but any firm white fish can be substituted.
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
The chanterelle mixture may be prepared a day in advance.
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel.
This dish is a study in contrasts—buttery, mild fish and slightly bitter kale.
Simple ingredients and the freshest fish make this chowder a winner.
An unpretentious but dazzling flavor combination of tangerine and fish makes this dish from Zen Can Cook a winner. Also included is a delicious recipe for a bed of farro, black rice, and baby spinach. The pairing is wonderful. Continue...
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