This curry-coconut shrimp and rice dish is winter salad at its best. It relies on ingredients from your larder, it's filling enough to call dinner, and it's sturdy enough for making ahead and toting to work the next day.
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Thai food has never been so easy and quick! Bring the authentic taste of Thailand to your house with this simple and delicious Pad Thai!
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It's easy and quite foolproof. Swap herbs for pimento or saffron.
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Tarragon and lime are a beautiful match and I like to use as a dipping sauce with homemade fish sticks. The aioli takes on a faint green hue and paired with the crunchy fish sticks it makes a delicious meal and is a change from the traditional tartar sauce. This is great finger food and takes no time at all to prepare. I like to use a garlic infused olive oil in the aioli.
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Le Bernardin’s Crispy-Skinned Fish features skin-on fillets lightly dusted with flour, seared until the skin is shatteringly crisp, then gently oven-finished. A refined, minimalist dish from chef Eric Ripert, showcasing balance, precision, and clean seafood flavors.
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This is a quick version of the classic Portuguese pairing of fish and pork, often done with clams or other fish as a stew known as a cataplana. I didn’t have wherewithal to manage a cataplana so I improvised after buying cod at a farmer’s market.
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A couple of years ago, my husband and I went to Portugal with friends. We traveled all over the country, and often for lunch, we found small, family-run restaurants where the husband fished, and the wife made a stew out of whatever was fresh-caught that day. These were some of our favorite meals—super fresh seafood prepared simply in a flavorful broth. Seafood stew made at home| New Window has since become one of our favorite suppers. Served with a green salad, a loaf of rustic bread, and lots of wine, this stew makes for a homey dinner with friends.
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Gravlax is one of the glories of Nordic cuisine, found throughout Scandinavia. The name is an abbreviated form of gravad lax, or buried salmon. As a means of preservation, the fish used to be cured underground, where it fermented slightly. Each Nordic country has its own style of curing the salmon, I have opted for the proportions most commonly used in Sweden, where sugar is king: two parts sugar to one part salt. Just make sure to use a coarse sea salt and not fine table salt, or the fish will turn out too salty. - Darra Goldstein
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