Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, "The Cuisine of Hungary," this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce....
Author: Joan Nathan
This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple"...
Author: Melissa Clark
This British fish pie deviates from the traditional potato topping by using sourdough bread as a crust. The result leaves you with a happy balance of crispy bread bits on top and softer bits where the...
Author: Yotam Ottolenghi
This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple"...
Author: Melissa Clark
This British fish pie deviates from the traditional potato topping by using sourdough bread as a crust. The result leaves you with a happy balance of crispy bread bits on top and softer bits where the...
Author: Yotam Ottolenghi
Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, "The Cuisine of Hungary," this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce....
Author: Joan Nathan