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.
Unmold onto a serving plate and cut into wedges like a cheesecake to serve.
One great thing about having fish for dinner is that it doesn’t take long at all to cook.
Sprinkle with lemon juice and serve with hot sauce on the side.
Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.
“We just celebrate from the moment the day starts. It starts with food and it ends with food.” Pati Jinich on Cinco de Mayo
“We just celebrate from the moment the day starts. It starts with food and it ends with food.”