This is a fast stew you can make with a variety of fish—a few scraps if that’s all you have—or with one or more types of prime fish. For example, it’s great with shellfish only: shrimp or a combination of shrimp, scallops, and a mollusk, like mussels (make sure they’re well washed). But you can make it with a single piece of sturdy fish, like monkfish or halibut. In any case, be sure to serve it with plenty of white rice, preferably basmati.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.