This lightly pickled mackerel is “cooked” through by the acid in the vinegar. Use high-quality fish, and keep it refrigerated until you marinate it. Use a glass or ceramic baking dish as metal can interfere with the pickling process. Both Spanish and king mackerel are fished using low-impact methods, and populations in the Atlantic and the U.S. Gulf of Mexico are thriving. They reproduce in high numbers and mature quickly, so mackerel are considered safe from overfishing. Start this recipe the night before serving so the fish has time to marinate.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.