Aggie's Kitchen (1)
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
This simple and delicious recipe comes from a cooking school in Beijing.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
This simple stew represents a typical way of preparing fish throughout northern Peru.
In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru.
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
This French dish is a delicate and delicious way to prepare salmon.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Make this batter with a combination of water and beer (preferably Miller Lite), for wonderfully crisp and light results.
A condiment of dried fish, sesame seeds, seaweed, and spices, Furikake is a favorite seasoning in many Japanese dishes.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.