Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Mary O'Callaghan
Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
Author: Eileen Joyce
Author: Edna Lewis
Author: Ruth Cousineau
Author: Sanford D'Amato
This is a simple appetizer that's a hit every time I serve it, due in large part to the vast appeal of warm cheesy things.
Author: Lukas Volger
Author: Stratta
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Richard Sandoval
Author: Beverly Gannon
Author: Ruth Cousineau
Author: Deborah Madison
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali