Main Course (9)
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
This recipe for creamy and piquant salmon tartare comes from Jeremy Marshall, the owner of New York’s Aquagrill restaurant.
This is an updated version of the great American casserole.
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.
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.
This preparation is a delicious, easy alternative to grilling bluefish.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
This dish is a study in contrasts—buttery, mild fish and slightly bitter kale.
There are few better ways to start the day than with a meal of freshly caught trout.
A simple steaming is one of the finest ways to show off the flavor of fresh-caught trout.
Simple ingredients and the freshest fish make this chowder a winner.