I recently saw something labeled “Snapper Lake Victoria (Kenya) Farm Raised,” and it looked glistening and fresh through its plastic wrap. Because the slice, just under a pound, was rather plump and not firm-fleshed and fatty, I felt it would take well to braising with some vegetables. I happened to have about half of a small fennel in the vegetable bin, and some roasted red peppers (from a jar, another good standby item, or put away your own [see page 242]), so I decided to make a bed of those aromatics and, when they were cooked semi-soft, to tuck the fish in and let everything finish cooking together. It was particularly delicious with leftover cooked potatoes browned in duck fat.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?