Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up.
Most butchers will remove the backbone for you.
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.
SAVEUR's Leslie Pariseau takes us to the Norwegian archipelago of Lofoten where dried cod is essential food.
“These heirloom cultures ... really can give you something that you can use over and over and over again.” Sandor Katz on making yogurt
“These heirloom cultures ... really can give you something that you can use over and over and over again.”