Author: Tyler Florence
Author: Susan Feniger
Author: Maggie Ruggiero
Author: Susan Feniger
Author: Gina Marie Miraglia Eriquez
Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.
Author: Alison Roman
Author: Mark Fuller
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
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.
Make this your night one camp-out dinner, when the fish is freshest.
Author: Chris Morocco
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
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