When I spotted this appealing whole fish at Citarella, just about a pound, I thought that it would take well to roasting, and it did. I love to tackle a whole fish by myself because it is such pleasantly messy work. I made sure the fishmonger left the head on when it was gutted and scaled, because I wanted to relish the cheeks, as Irene Kuo’s husband taught me to do when we went out for a Chinese dinner to celebrate the publication of her book, The Key to Chinese Cooking. He carefully plucked out the cheeks with his chopsticks and offered them to me ceremoniously.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.