The Noshery (1)
Main Course (14)
Side Dish (4)
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails.
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
These two delicious sauces can be used at home to dress up leftover meats.
This is a specialty of Le Train Bleu in Paris.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
A swedish feast would not be complete without pickled herring.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
Chuck’s three-day theory is based on his quest for clear fish stock.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.