In Vietnam, the delicate anchovies (ca com) used for making fish sauce are also fried and enjoyed as a snack like a Spanish tapa or as part of a meal along with a simple soup, boiled or stir-fried vegetable, and rice. Even though these small fish are sold frozen at Viet markets, I like to use smelts, which are the perfect North American substitute. Delicate and sweet, they have soft, edible bones that allow you to “eat them like French fries,” as a fishmonger once told me. And the batter remains crispy long after the last fish is fried. Use the freshest smelts you can find or substitute other small fish available in your area, such as fresh anchovies.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.