When poaching a large whole fish, place it in cool liquid first and then slowly bring the liquid to the proper temperature to result in an even texture inside and out. Adding the raw fish to hot liquid would cause the outside to overcook before the inside is cooked. Court Bouillon (page 231) is the traditional poaching liquid for seafood, imparting gentle flavors to the fish without being the least bit overpowering. For the prettiest presentation, remove the skin from the fish while it is still warm, as it will slip off more easily than when cold. A whole fish is always an impressive sight at the table, but even more so when poached and then wrapped in thin ribbons of cucumber, the plump pink fish in stark contrast to the bright-green ribbons.
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.