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.
One great thing about having fish for dinner is that it doesn’t take long at all to cook.
Shrimp cooked in caramel sauce (tom kho) is among my favorite Viet comfort foods.
Every year for the holidays, Mormor would make her famous gravlax. It wouldn't have been Christmas without it.
You can prepare the fritters ahead and then fry them when you're ready to eat.
This is somewhere between a soup and an appetizer.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.