Don’t be alarmed by the length of this recipe; each component is simple to make and the whole dish comes together in under 30 minutes. First, make a simple caper-raisin vinaigrette; stir in toasted ...

Getting your Trinity Audio player ready... We all know that baked white fish is a fast and healthy way to get dinner on the table, particular during this annual time of dietary vow renewal. What isn’t ...

1.5kg maincrop potatoes 100g crème fraîche 50g unsalted butter 2 large egg yolks Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large ...

Although this recipe sounds like something belonging on the menu of a top-notch restaurant, both elements are super easy. The sauce was originally meant to serve with meat, though it is now a ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

1. In a large flameproof casserole or wide, deep skillet, heat the olive oil. Add the crushed tomatoes, garlic, and anchovies or paste. Cook, stirring often, for 3 minutes. If using anchovy fillets, ...

Thispast summer I fell in love with a kitchen gadget that has been relatively slowto catch on in the U.S. — the mandoline. I’vehad several of these kicking around my kitchen for a while now, but I ...

This recipe is from Margaret M. Johnson’s “The New Irish Table.” Cod fillets may be substituted for the haddock. Hard Irish cider is available at liquor and wine shops. If you can’t find hard cider, ...

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, then coat it with cooking spray. Arrange the haddock fillets on the baking sheet, then brush them with a bit of olive oil. Season ...