Recipes

At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish. Pascaline Lepeltier pairs a dry, powerful, but nervy white: Jurançon Sec. “The aromas are unique, …

Make your favorite pub meal at home with beer-battered fish and thrice-cooked fries. Frequently asked questions What are the components of fish and chips? It’s more than just fish! This recipe also includes instructions on how to make Triple-Cooked Chips. Tartare Sauce is essential for dipping, and then all you need are mushy green peas to round …

Delicate, meltingly tender whole trout gets crispy skin from a quick sear in a cast-iron skillet. Inspired by her mother’s cooking, Karla Vasquez’s recipe celebrates this popular style of cooking fish in El Salvador. Many families use mojarra, a fish found in agua dulce (fresh water), but trout makes a great substitute. Salsa Inglesa, or …

White miso adds briny depth to this weeknight favorite. This garlicky pasta from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray includes a touch of miso added to the white wine base for extra-briny depth. The convenience factor goes way up if you keep a bag or two of peeled and deveined shrimp in …

Briny, savory uni butter is a delicious way to dress freshly cooked pasta — especially when you finish the dish with chef Brandon Boudet’s extra-smoky dukkah. Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in …

Chef Eric Adjepong’s steamed clams get a burst of bright flavor from green, tangy sorrel. If you can’t find sorrel, or it’s out of season, Adjepong recommends using fresh basil and adding a little extra lemon juice to mimic its tart, lemony flavor. Don’t skip the warm crusty bread to soak up the delicious sauce. …

Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Using a fork to crush the garlic for the aioli leaves it sweeter and less pungent while still breaking down the fibrous cloves for a creamy dipping sauce. Serve the shrimp alongside …

A large salmon fillet is gently poached in water, wine, and aromatics then chilled and served with a creamy, flavor-packed yogurt sauce. Chef and television personality Andrew Zimmern used this recipe in Boiling Water 101, a class he taught for 10 years at a school in Minnesota. He developed this recipe to teach a basic …

If you’re looking for a refreshing, classic ceviche recipe, this is the one. Here, expert on Mexican flavors Rick Bayless shows us how to make ceviche. His traditional ceviche recipe, a classic no-cook summer appetizer, works with any fresh fish fillet with mild flavor, like halibut or snapper. Be sure to pick up lots of …

“Igniting fond memories of happy childhood holidays for Martin, my take on a Mallorcan paella brimming with beautiful seafood is a real flavour extravaganza. Use a mixture of whatever lovely seasonal shellfish you can get your hands on. ” Nutrition per serving Calories64232% Fat19.8g28% Saturates3.9g20% Sugars6.6g7% Salt3.1g52% Protein58.3g116% Carbs66.3g26% Fibre3.4g– Ingredients 6 large raw shell-on …