salmon

My New Year’s decision regarding food is to eat more fresh fish. Although it’s harder to find then meat it’s worth while going the extra mile to buy good fresh fish, preferably not farmed. For this recipe I chose fresh salmon that I seasoned with Red Peppercorns,

Moqueca is a traditional Brazilian fish stew. It combines many of my favorite flavors, including tomato, peppers, coconut milk, and cilantro.Some recipes call for cod, striped bass, or snapper, but because these fish are considered “moderate mercury

This simple potato salad is delicious with either smoked salmon or salt cured salmon (gravlax). —la domestique

It's summertime, which means All The Things are grilled, lotsa smoke involved, corn and tomatoes everywhere, and chilled rosé. I decided to try using the corn husks for smoking this salmon and it worked perfectly

This may be a simple recipe, but the flavors unite in an elegant and complex way. It's perfect for one because you can have it on the table in less than 10 minutes with almost no mess. —Sippity Sup (Greg Henry)

I got hooked on hot-smoked salmon while living in England where my corner fishmonger sold me some of his personally recommended local stuff. I had to limit myself to buying this only once a week. It was sweet and salty, firm and creamy all at the same time.

Start an elegant menu with a tray of cherry tomatoes, cucumber slices, assorted olives and those toasts as hors d’oeuvres or accompany them with a Greek style salad as a first course. Pour a California Chardonnay and your party will get the perfect beginning.

In a former life, I owned a fish market. In addition to selling fresh fish, we offered prepared foods to take home - a radical concept at the time - and this dish was prepackaged with instructions. It's a rich, bright dinner party meal that whips up in less than 10 minutes and never fails to impress.

This is now my go-to method to cook salmon in the winter and spring, when the weather doesn’t always allow us to get to our grill. There are many reasons I love it. First, it is a great method to cook whole salmon if you want to scale up for lots of guests.

Roasting kale is one of my favorite ways to enjoy this hearty winter green. The edges become nice and crispy, which is the perfect contrast to the melt in your mouth sweet potatoes.

Few things – except the Swedish chef from The Muppets Show and the smörgåsbord, of which this dish is an indispensible part – are so associated with Sweden and Swedish cooking as gravlax. It’s enjoyed in many ways, but the favourites are either as a standalone dish, with lemon wedges and a warm side, or in very thin slices as part of a festive buffet.

Salmon and peas is a classic New England pairing that's traditionally eaten in Maine on the Fourth of July as a final hurrah to the all too brief season. Usually after the Fourth, the temperature climbs and the peas are done, at which point everyone moves onto sweet corn and tomatoes.

I fell in love with Samin Nosrat's slow-roasted salmon from Salt, Fat, Acid, Heat and wanted to combine it with my other favorite fish recipe

Here I've pared down my favorite meal—Buffalo-style anything with blue cheese whatever—to a single-serving supper for one. Salmon fillet and gorgeous hunk of Gorgonzola aside, it's likely you’ll already have all these ingredients on hand, and dinner will be ready in 20 minutes tops.

Even though I am a recent vegan, I continue cooking meals for friends and family that I used just because I know they will be a hit. I love Asian food and this recipe is super simple and delicious and really not complicated at all.

This makes for a great brunch or a good starter for an elegant dinner. The key to success here is to get the inside done without burning the crust. Patience, in other words.

When I think of stale bread, bread pudding is always my first thought. It is one of my favorite comfort foods, sweet or savory. However, my family recently enjoyed delicious Spaghetti with Sardines, Dill and Fried Capers from Gourmet – a riff off the Sicilian classic Pasta con Sarde

I learned a similar recipe when I was in culinary school. It's fast, easy, and makes for a stunning presentation.

This is another one of those lovely dishes, originally found in a magazine or newspaper, and adapted over the years to fit various cooks' tastes and needs. In spite of the slightly fussy fish poaching step, it's a remarkably simple dish that bursts with flavor.

Making dumplings is not the easiest job in the world. They definitely require steady and delicate hands as well as patience. But when you finally get to put one of those perfectly cooked little parcels in your mouth, you think it is all worth it.