Fried fish steeped in saor, a tangy marinade of onions and vinegar, is enjoyed in all the regions around the northern Adriatic, in the Veneto, Friuli, and Istria. Many fish are suitable for this preparation, including mackerel, monkfish, young trout, even fillet of sole, but I especially love fresh sardines. When I was young and we had fried sardines for dinner, the leftover fried fish went into a crock of saor. It would keep for days and become even more delicious. With this recipe, you can assemble the dish and serve the sardines a few hours later. But if you let them marinate (in the refrigerator) for 1, 2, or even 3 days, the results will be worth the wait.
This flexible recipe is all you need to bring this iconic ProvenƧal 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 GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor 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.