Because the sauce is so moist, swordfish treated in this way will take a little longer to grill than usual; the interior, after all, has what amounts to a thick liquid cooling it off. So instead of cooking a one-and-a-half-inch-thick steak—about the right size for this procedure—for eight to ten minutes, I’d estimate twelve to fourteen. The actual time will vary depending on the heat of your grill or broiler, but you can assume a little bit longer than what you’re used to. Check by cutting into the fish when you think it’s done; the interior can be pearly but should not look raw.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.