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magazine black cod with chanterelle sugo topping
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Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.
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2.7
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Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece.
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Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.
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5.0
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The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.
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Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.
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The secret to removing the pin bones from black cod is to wait until after it’s been cooked.
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3.0
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Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
4.5
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You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
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To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.
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Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.
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4.0
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“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”
3.7
(3.67)
Recipes
If you don’t have a stand mixer, shred the cooked meat with two forks and then mix it vigorously with a wooden spoon to combine with the other ingredients. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.
3.5
(3.5)
Easy
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If you’re camping, make this your night one dinner, when the fish is freshest.
3.7
(3.71)