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 […]

Chef Williams’ method for carbonara allows you to hold the cooked pasta before adding it to the garlic–oil–pasta cooking liquid emulsion. It makes for a […]

The Chinese word for fish (yu) sounds similar to the Chinese word most closely translated to “abundance,” so for her Lunar New Year celebration, Lucky Chow […]