Delicate, meltingly tender whole trout gets crispy skin from a quick sear in a cast-iron skillet. Inspired by her mother’s cooking, Karla Vasquez’s recipe celebrates this popular style of cooking fish in El Salvador. Many families use mojarra, a fish found in agua dulce (fresh water), but trout makes a great substitute. Salsa Inglesa, or …
White miso adds briny depth to this weeknight favorite. This garlicky pasta from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray includes a touch of miso added to the white wine base for extra-briny depth. The convenience factor goes way up if you keep a bag or two of peeled and deveined shrimp in …
Briny, savory uni butter is a delicious way to dress freshly cooked pasta — especially when you finish the dish with chef Brandon Boudet’s extra-smoky dukkah. Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in …
Chef Eric Adjepong’s steamed clams get a burst of bright flavor from green, tangy sorrel. If you can’t find sorrel, or it’s out of season, Adjepong recommends using fresh basil and adding a little extra lemon juice to mimic its tart, lemony flavor. Don’t skip the warm crusty bread to soak up the delicious sauce. …
Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Using a fork to crush the garlic for the aioli leaves it sweeter and less pungent while still breaking down the fibrous cloves for a creamy dipping sauce. Serve the shrimp alongside …
A large salmon fillet is gently poached in water, wine, and aromatics then chilled and served with a creamy, flavor-packed yogurt sauce. Chef and television personality Andrew Zimmern used this recipe in Boiling Water 101, a class he taught for 10 years at a school in Minnesota. He developed this recipe to teach a basic …
If you’re looking for a refreshing, classic ceviche recipe, this is the one. Here, expert on Mexican flavors Rick Bayless shows us how to make ceviche. His traditional ceviche recipe, a classic no-cook summer appetizer, works with any fresh fish fillet with mild flavor, like halibut or snapper. Be sure to pick up lots of …
“Igniting fond memories of happy childhood holidays for Martin, my take on a Mallorcan paella brimming with beautiful seafood is a real flavour extravaganza. Use a mixture of whatever lovely seasonal shellfish you can get your hands on. ” Nutrition per serving Calories64232% Fat19.8g28% Saturates3.9g20% Sugars6.6g7% Salt3.1g52% Protein58.3g116% Carbs66.3g26% Fibre3.4g– Ingredients 6 large raw shell-on …
The microwave is the most helpful and speediest method for cooking a frank. You can warm a wiener in the microwave and appreciate it in under a moment. Placing a few wieners in the microwave immediately just adds a couple of moments to the all out cooking time. Best of all, pre-cooked sausages just require …
Tinned fish is a fantastic cost-effective way to get fish into your diet. I’m celebrating a humble tin of tuna here, which is a good source of protein, vitamin B12, selenium and niacin – all the good stuff! Paired with a crunchy slaw, this entire meal contains 2 of your 5-a-day and you’ll only need …
