The effect of salt-baking is similar to baking (or rather steaming) in parchment paper (en papilotte; see page 215): the salt absorbs steam and becomes a hard shell when baked, creating a vacuum inside that seals in flavor and moisture (without making the fish taste overly salty). As when cooking en papillote, you can layer the fish with aromatics—lemons and herbs as in this recipe, or ginger, scallions, and lemongrass for Asian flavors—for more complexity. Since the skin will not have crisped in the oven, you will need to remove it before serving the fish. Before doing this, you might want to invite your guests into the kitchen for a glimpse of the fish in its salt crust (it’s an impressive sight) and perhaps to assist you in cracking it open.
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.