Looking to sweeten things up with your next batch of cocktails? Try adding these five candies as garnishes for your next ...

Adapted from “The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate” by Bart van Olphen. (The Experiment, 2020). Reprinted by permission of The Experiment.

Meanwhile, coarsely chop the parsley leaves and some tender stems, saving a few stems’ worth for garnish. Add the chopped leaves and stems to the water; cook/blanch for about 1 minute, during ...

1. Set the oven at 425 degrees. Oil a 12-inch baking dish that will hold the fish in one layer. 2. Set the fish in the dish, skin side down. Sprinkle the flesh side with olive oil, salt, and black ...

4. Combine the marinated fish with the chilled corn and the cucumber, radish and chopped cilantro. Season with salt and pepper to taste. 5. To serve, place 2 lettuce leaves on each salad plate.

India’s coastline is home to an array of fish, which find their way into local cuisine. But these fish play a much larger role than creating area tastes; they shape community history, culture ...

Restaurants have go-to recipes — ones the cook enjoys making and the guests order over and over again. At home, I turn to one-pot soups, stews and slow-cooker meals for the same reasons. I like ...