Red mullet is so highly rated it is called Sultan Ibrahim in the Arab world. In Turkey it is called barbunya. In this dish, which is simple to make and beautiful to offer, grape leaves keep the fish moist and impart a delicate flavor. You may use fresh or preserved leaves. If the grape leaves are fresh, scald them in boiling water for a moment or two, until they flop, then dip them quickly in cold water so as to preserve their color. If they are preserved in brine, soak them in hot water for 1/2 hour to remove the salt, changing the water once, then rinse them.
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.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.