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 …

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 …

Finnan haddie, or cold-smoked cured haddock, gives this brothy chowder a deep, clean, smoky foundation that highlights sweet clams without overwhelming them. Using a mixture …

This is a mostly hands-off dinner that’s sure to impress. With its bright, briny citrus-olive relish, which highlights the fermented depth and supple texture of …

Chef Reem Assil’s custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild …

This hearty Creole jambalaya is smoky, aromatic, and just a little bit spicy. Jambalaya is a Creole dish with roots in French, African, and Spanish …

Although his breading technique at Rocky’s Hot Chicken Shack in Asheville, North Carolina is top secret, chef Rich Cundiff was kind enough to create this …

Pickled chicories amp up this tuna melt, a lunchtime classic, and are a great use for leftover mixed chicories. The pickles can add a pop …

These irresistibly crispy bites transform a grazing board into a hearty supper; a drizzle of honey takes them over the top. Begin frying these breaded …

A close cousin of casseroles, hot dish is a staple on family dinner tables and potlucks across the Midwest United States. This version channels the …