This is a simple marriage of butter, shallots, and mushrooms, splashed in a dose of hard cider (the dry, sparkling kind from France or England, sold nearly everywhere you can buy beer and wine) and used to poach fish in a hot oven. The fish may be haddock, cod, monkfish, halibut, red snapper, or any other white-fleshed fish. The cider provides a distinctively sour fruitiness, not at all like white wine, and the completed dish has complementary textures: crunchy shallots, meaty mushrooms (portobellos are good here), and tender fish.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.