The benefits of cooking trout whole, butterflied go beyond visual appeal—the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan a chance to crisp up
Read MoreConfession: I can’t find a better way to cook salmon.
Read MoreIn the same way I do not want to explore the pizza with the “creative toppings,” (give me A Margarita), I am not interested in a “twist” on a tuna salad, as it falls under a style of food I like to ask to “Please Just Play The Hits,”
Read MoreShrimp cocktail is the best part about holiday party season, and you should make it for yours.
Read MoreTo me, Shrimp Scampi is decidedly about the shrimp. The important thing here is that you have a lot of saucy, glossy businesses all over whatever you’re serving it on or sopping it up with.
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Read MoreFor those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. Meant to work with a larger fish, such as a snapper or black bass, this method, which keeps the skin and bones involved, prevents overcooking and drying out (plus it's more fun to eat).
Read MoreMore put-together than thrown-together, this weeknight salmon gets an upgrade with a tangy and spicy brown butter-harissa sauce.
Read MorePoaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish.
Read MoreRoasting salmon low and slow in one large piece means just cooked, perfectly medium-rare salmon every time.
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