Quick & Easy
Cocktail Party (1)
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh.
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food.
The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper.
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