Cod is a very delicate fish—it will flake apart easily—so a nonstick baking pan is a great help. The seasoned bread crumbs I use as a topping for the cod are very versatile; if you don’t care for cod, or if you can’t find it, keep this preparation in mind for seasoning other baked fish. Traditionally, salmoriglio is prepared with parsley, and that is how I present it here. But you can substitute other herbs, like thyme, that will marry well with the herbs you use to top the fish. If you have fresh basil, shred a few leaves and toss them in with the tomatoes.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.