Scallion-miso mac and cheese: Kay Chun adds miso, mustard and a lot of scallions to her baked mac and cheese, giving the usually mild dish a salty, savory makeover. The crushed Ritz crackers sprinkled ...

Wash and dry the fish and cut it in 2-inch/5-centimeter chunks. Melt half the butter in the casserole and spread the quartered onions and garlic in the bottom, pressing the cloves into one of the ...

A whole fish and filets cooked in various manners from fried to seared and plated. - Static Media / Shutterstock / Getty Cooking fish demands a touch of finesse. Though fish is fairly easy to cook and ...

Charleston chef Mike Lata uses whatever whitefish is fresh for this chunky chowder with cubes of celery root, parsnips, ...

Heat olive oil in a medium-sized saucepan or casserole dish. Add the potato slices and stir around the pot for around 3 minutes. Add the fennel and season everything with sea salt and black pepper.

When you're out all day playing in the warm spring sun, you don't want to come home to the laborious task of making a complex meal. The solution is a quick soup. For this spring fish chowder, we opted ...

Frozen fish doesn’t deserve its outdated reputation as a last-resort ingredient. When it’s frozen properly, fish retains its flavor, texture, and nutritional value, which means you’re starting from a ...