Recipes

Tunisians are one of the biggest pasta eaters on the planet and they have a whole load of their own pasta shapes and techniques. Harissa really amplifies the sweetness of the prawns here – delicious! Ingredients 150g dried spaghetti 8 large raw shell-on king prawns, from sustainable sources 2 teaspoons rose harissa ½ a bunch …

Grilling or roasting a whole fish is easy with this recipe, which gives options for both cooking methods. Red snapper is an excellent fish to cook whole, whether it’s your first time cooking a whole fish or if you’re a pro. Here, we cut slashes into the flesh of the fish and smear a paste …

In 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander’s Palace in New Orleans, arguably the city’s best restaurant at the time. Lagasse was an expert of “haute Creole” cooking, a complex blend …

The Anchovy Bar, sister restaurant to State Bird Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share snack board of quality Spanish anchovy fillets, ripe heirloom tomatoes, and fresh Japanese cucumbers. “The build-your-own aspect of this dish makes the simplicity work so well,” says co-owner Nicole Krasinski, …

This quintessential Baltimore crab cake recipe comes courtesy of chef Andrew Zimmern. With minimal filler ingredients, these shine with pure crab flavor. Ingredients 1/2 cup mayonnaise 1 large egg, beaten 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon hot sauce 1 pound jumbo lump crabmeat, picked over 20 saltine crackers, finely crushed 1/4 …

In this recipe for Pescado con Sofrito, chef Katie Button uses an aromatic, slow-cooked sofrito to add vibrant flavors to an otherwise quick dinner of white wine-poached white fish fillets. Button often makes her sofrito – one of the foundations of Spanish cuisine – in advance, simmering tomatoes, onion, and garlic until they are thick, …

Spot prawns are incredibly sweet, with plump, tender tails reminiscent of lobster. Be sure to remove the prawns from the pan before finishing the sauce to keep them from overcooking. Ingredients 1/8 teaspoon saffron threads 2 tablespoons hot water Kosher salt 1 pound fresh asparagus, cut into 4-inch spears 1 pound uncooked spaghetti 1/4 cup …

A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch. Source skinless salmon for a  prettier presentation. To coax the most …

Ingredients 1 heaped tablespoon shelled unsalted pistachios 1 heaped tablespoon mixed-colour olives, stone in 1 heaped tablespoon baby capers in brine 1 heaped tablespoon baby cornichons 4 anchovy fillets in oil, from sustainable sources 2 teaspoons English mustard 1 bunch of mint (30g) 1 bunch of flat-leaf parsley (30g) red wine vinegar extra virgin olive …

This tender, flaky oven-roasted Chilean sea bass is the headliner on musician Patrice Rushen’s holiday table. To make it, Rushen bakes butter-rubbed fillets in a citrus-forward mixture of freshly juiced oranges, ponzu, soy sauce, ginger, and garlic, which infuses the fish with a lovely flavor without overwhelming it. Seek out Chilean sea bass with the …