Breading the flesh side of the fish allows the skin to crisp up on the other side. Serve with Creamed Spinach and Mushrooms and Steamed Sugar Snap Peas.
Note: This kimchi will get more and more sour as it ages. It can be eaten immediately, but is optimal at around 3 weeks. For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2...
We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.
For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.
This fish is tasty and impressive enough to serve company. You can substitute tuna for swordfish. Serve with orzo tossed with chopped fresh basil and toasted pine nuts.
A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.
Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.
