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magazine grilled black cod with fried garlic and chiles
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Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.
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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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The secret to removing the pin bones from black cod is to wait until after it’s been cooked.
3.7
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Tender beef and crunchy shishitos collide with a buttery, umami-rich sauce in this weeknight-friendly, less-than-30-minutes meal.
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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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A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
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(3.71)
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3.3
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Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.
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Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead.
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This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
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If you’re camping, make this your night one dinner, when the fish is freshest.
3.7
(3.71)