Smoked Swordfish TostaditasPeden + Munk
You've probably never seen smoked swordfish before, but you probably weren't looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.