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recipes 2004 01 red snapper baked in salt with romesco sauce
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(80)
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A dollop of this romesco sauce improves everything from steak to roasted cauliflower.
3.6
(3.59)
Vegan
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Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.
3.0
(3.11)
Recipes
Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.
4.5
(4.5)
Quick
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Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.
3.5
(3.52)
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The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.
Quick
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
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Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.
4.6
(4.56)
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Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.
5.0
(5)
Easy
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A quick, crowd-friendly dinner featuring quick-cooking fish, lots of dill, and a fun and funky nuoc cham salsa.
4.0
(4.22)
Quick
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Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.
5.0
(5)
Vegan
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Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.
5.0
(5)
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In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
4.5
(4.5)
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Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
Recipes
Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.
5.0
(4.91)
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The fennel seeds turn into an aromatic, crunchy crust on the skin.
3.0
(3)
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5.0
(5)
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This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.
5.0
(4.87)
Quick
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The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.
5.0
(5)
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This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.
4.7
(4.71)
Quick
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Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
4.0
(4)
Quick
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Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
5.0
(5)
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This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
4.0
(4.22)
Easy
Recipes
The only trick to this uncooked sauce is finding good canned tomatoes.
4.3
(4.33)
Easy
Recipes
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)