Ingredients 2 onions 1 red chilli 1 x 240g pack of kipper fillets olive oil 2 tablespoons hot curry powder 2 x 250g packets of cooked basmati rice 3 large eggs 160g frozen peas 1 lemon Method Fresh fish can be expensive, but this recipe is great value with absolutely no compromise on taste. At … Read more
Crispy filo, couscous, sweet tomatoes, smoked paprika, dill & lemon Ingredients olive oil 1 x 270g pack of filo pastry smoked paprika 100g couscous 800g ripe mixed-colour tomatoes 2 x 130g salmon fillets, skin off, pin-boned, from sustainable sources 165g raw peeled king prawns, from sustainable sources 2 lemons 1 bunch of dill (20g) Method … Read more
Tunisians are one of the biggest pasta eaters on the planet and they have a whole load of their own pasta shapes and techniques. Harissa really amplifies the sweetness of the prawns here – delicious! Ingredients 150g dried spaghetti 8 large raw shell-on king prawns, from sustainable sources 2 teaspoons rose harissa ½ a bunch … Read more
Grilling or roasting a whole fish is easy with this recipe, which gives options for both cooking methods. Red snapper is an excellent fish to cook whole, whether it’s your first time cooking a whole fish or if you’re a pro. Here, we cut slashes into the flesh of the fish and smear a paste … Read more
In 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander’s Palace in New Orleans, arguably the city’s best restaurant at the time. Lagasse was an expert of “haute Creole” cooking, a complex blend … Read more
The Anchovy Bar, sister restaurant to State Bird Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share snack board of quality Spanish anchovy fillets, ripe heirloom tomatoes, and fresh Japanese cucumbers. “The build-your-own aspect of this dish makes the simplicity work so well,” says co-owner Nicole Krasinski, … Read more
This quintessential Baltimore crab cake recipe comes courtesy of chef Andrew Zimmern. With minimal filler ingredients, these shine with pure crab flavor. Ingredients 1/2 cup mayonnaise 1 large egg, beaten 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon hot sauce 1 pound jumbo lump crabmeat, picked over 20 saltine crackers, finely crushed 1/4 … Read more
In this recipe for Pescado con Sofrito, chef Katie Button uses an aromatic, slow-cooked sofrito to add vibrant flavors to an otherwise quick dinner of white wine-poached white fish fillets. Button often makes her sofrito – one of the foundations of Spanish cuisine – in advance, simmering tomatoes, onion, and garlic until they are thick, … Read more
Spot prawns are incredibly sweet, with plump, tender tails reminiscent of lobster. Be sure to remove the prawns from the pan before finishing the sauce to keep them from overcooking. Ingredients 1/8 teaspoon saffron threads 2 tablespoons hot water Kosher salt 1 pound fresh asparagus, cut into 4-inch spears 1 pound uncooked spaghetti 1/4 cup … Read more
A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch. Source skinless salmon for a prettier presentation. To coax the most … Read more