Black cod, despite its name, is not a true cod. Its other names—sablefish and butterfish—suit it better: its texture is as silky as sable, its flavor as rich as butter. I love the Japanese pairing of black cod and miso, but in this recipe, black cod gets a French treatment, a smothering with hazelnut brown butter. Ask your fishmonger where the black cod is from. It’s overfished in California and Oregon so look for black cod from Alaska, where the commercial fishing is better regulated. Black cod has a single row of bones that is very difficult to remove when the fish is raw. You can ask your fishmonger to remove the bones or cut them out yourself before cooking. Or just cook the fish bones and all; it’s easy to spot them and eat around them.
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.