Main Dishes

Main Dishes

Catfish's slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick.

Fried shrimp, coated with puffy Japanese panko crumbs? One of the world's great crunchy treats, to be sure! 

Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.

Freshwater fish with butter, pine nuts, tangerine peel and capers.

Serve with instructions for squeezing the chunks of softened lemon over the fish. 

Serve with plantains, refried beans, and red onion escabeche.

There are two steps in the braising process: the tasty browning and the tender cooking.

In Vietnam we like the soft texture of celery leaves more than the crunchy stalks, which we rarely eat. But this UK- and North America-friendly recipe uses the stalks.

I've made this dish as a quick supper and as an elegant dinner party first course. It goes both ways, which is key to its charm and longevity in my cooking repertoire.

A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.

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Turmeric basics with Julie Sahni

Turmeric is the latest poster child for the healthy living movement, thanks to its reputed anti-inflammatory properties. It's also a staple spice in Indian food, which is why The Splendid Table's David Leite asked legendary author and cooking teacher Julie Sahni to tell us a little more about it.