Fresh cod fillets are flaky and sweet and a favorite in my family for baking or broiling. In summer, I love thick cod steaks, cooked on the grill. Unlike fish more commonly cut for steaks—tuna, swordfish, shark, and others with firm texture—the softer flesh of cod can be a challenge to the griller, sometimes sticking to the rack or flaking apart. These problems are lessened by tying the steaks with twine, marinating in garlic oil, and searing on a hot clean grill. But even if you lose the perfect appearance or a flake of fish tears off, cod steaks are so sweet and delicious when grilled, it’s worth it. I serve cod with any (or all) of the cold sauces listed below; grilled lemon slices (see below) are a nice garnish too. Follow this basic procedure for any fish steak—tuna and the other firm-fleshed ones, or salmon, halibut, or bass.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.