Whenever our family gets together for dinner at my parents’ house, this dish is usually on the menu. To make it, catfish fillets are cut into pieces and panfried to a golden crisp. When the fish is removed from the pan, the oil that remains is used to sauté onion and ginger into a heady mixture that is finished with fish sauce and water and then served like a relish. Most catfish sold today are farm-raised and thus lean, so don’t skimp on the oil. Also, the fish splatters during frying, so you might want to use a splatter guard and/or put newspaper on the floor around the stove to speed cleanup.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.