Cocktail Party (1)
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 was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Tempura is a popular Japanese specialty.
Cheng Lee Chin-o, the source of this recipe, makes a number of stuffings for milkfish. Sometimes she smears garlic on the filets before tying them together with dried sea grass; other times, she'll stuff them with a paste made from some of the fish's innards. For this recipe, she used just the liver.
The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole.
The secret to getting this dish just right is in cooking the fish at the proper temperature.
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Ginger is a versatile rhizome, adding a welcome warmth to many dishes, such as fish.
Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon.
An assortment of robust herbs and spices showcases the delicate flavor of fresh snapper.
This is a typical dish prepared from the rich abundance of ingredients found in Madras, India.
This recipe takes Hawaiian fare to a higher level, creating a delicious dish with a beautiful presentation.
There are few better ways to start the day than with a meal of freshly caught trout.