This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve this Cold-Poached Salmon with Cucumber Salad for...
Author: Martha Stewart
A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with...
Author: Martha Stewart
Rosemary and shiitakes give this dish an earthy, vibrant flavor.
Author: Martha Stewart
A layer of citrus slices between the fish and the grill means there's no chance of sticking, and the fish gets infused with flavor.
Author: Martha Stewart
For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.
Author: Martha Stewart