Author: Tyler Florence
Author: Susan Feniger
Author: Maggie Ruggiero
Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.
Author: Alison Roman
Author: Susan Feniger
Author: Gina Marie Miraglia Eriquez
The collar of a large fish is the part between the head and the body; it has a (healthy omega-3) richness. Baste with a naturally sweet and salty sauce.
Author: Mads Refslund
Author: Mark Fuller
If you're going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.
Author: Andy Baraghani
Author: Victoria Granof
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Author: Dawn Perry
Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
Make this your night one camp-out dinner, when the fish is freshest.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Rebecca Miller French
Jazz up mild, flaky cod with a classic livornese sauce of tomatoes, black olives, and briny capers.
A creamy winter warmer made with potatoes, fennel, carrots, and chunks of codfish.
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal