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This super-simple salad is the perfect way to get greens on the table fast—and to use up any extra herbs you have lying around the house.
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Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.
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A sandwich layered with crispy fried eggplant, tahini, eggs, and refreshing Israeli salad.
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With white beans, chicken, and sausage, this hearty dish comes together in about 45 minutes.
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Tomato confit uses a simple technique of slow-cooking tomatoes to yield a sweet, juicy, and spreadable texture.
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Hello, homemade Panko Fish Sticks! Say goodbye to soggy fish sticks from the freezer! These fish sticks are ready for the table in about 30 minutes and are sure to please the whole family.
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Veggie lovers will get a kick out of these meat-less carrot dogs.
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These Baja-style fish tacos are made for hot summer days!
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These gorgeous golden fried zucchini are soft and creamy on the inside and crispy on the outside with a subtle hint of Parmesan. It’ll be hard to just eat one!
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I'm a sucker for a French fry. I love a good fry hot off the fryer with a starchy inside and a crispy, salty coating. Who doesn't?
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Making leftover fish sing is easy thanks to these fish cakes. If you know what's good for you, you won't skip the tarragon mayo.
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Inspired by the tropical Konkan region of India, these shrimp are coated in a paste of coconut, chilies, garlic, and tamarind, then grilled to perfection.
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Scotch eggs hold a special place in my mind. It’s a special treat often only served at certain gastropubs: boiled eggs wrapped in sausage, breaded, and fried. It is so wonderfully delicious, especially after a few pints.
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Cod fish cakes with Parmesan cheese are a tasty way to use up leftover fish.
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Easy Beef Stir Fry! With ginger and scallions and a honey soy marinade.
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No matter where you are, a creamy New England chowder is within reach thanks to our recipe.
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This make-ahead spice rub for fish and seafood is great on everything from salmon and halibut to shrimp and scallops! It keeps for a LONG time, too. Try it!
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