There are countless versions of gambas al ajillo throughout Spain, but all combine shrimp, garlic and olive oil. Chef Aitor Zabala adds sherry to round out the flavors and finishes with lots of parsley
We explore a variety of methods for cooking octopus, including using sous vide, a pressure cooker, and simmering it on the stovetop for perfectly cooked tentacles every time. Is there any animal that eat
Fish and chips are one of the most iconic British foods—crispy, warm, battered white fish, paired with salty chips (or, as we know them, fries) on the side. So it should come as no surprise that in this
With frozen fish fillets in your Dinner in Minutes Pantry, a meal can be assembled and on the table in short order. The key question is: Defrost, or cook them straight from a solid state? The answer most
The best part of a steaming pot of mussels just might be the broth. Garlic-flecked, wine-drenched and suffused with salty brine, it can be so good that sometimes I’ll forget about the mussels themselves.
Inspired by a salmon dish cooked by the late George Perry-Smith many moons ago in The Hole in the Wall restaurant in Bath. His recipe is stuffed with ginger, almonds and raisins, wrapped in pastry. It