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Crispy Pan Fried Fish
Crispy Pan Fried Fish is a thing of beauty, with a beautiful golden crust and juicy flesh inside. If it takes more than 5 minutes, you've overcooked it!
Crispy Skin Salmon
Crispy salmon skin is the crackling of the sea! To make Crispy Skin Salmon, you jus need dry skin and enough oil to make it golden and crispy.
Asian Glazed Baked Barramundi
Baked fish can be so bland! Dial up the delicious factor with this Baked Barramundi slathered with an Asian BBQ Sauce. Quick, easy, delicious!
Crispy Beer Battered Fish
Beer Battered Fish -the yeast and carbonation in beer makes the lightest, crispiest fish batter you will ever have in your life!
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Crispy Pan-Seared Salmon Fillets
Get extra-crisp skin and tender, moist, evenly cooked flesh using our technique for perfect pan-seared salmon fillets.
Creamy baked fish on potato gratin
Creamy baked fish on potato gratin - it's sort of a casserole, sort of a pie, sort of a gratin. Cosy, rustic, effortless, chic!
Fish Fingers
Fish Fingers so perfectly golden and crunchy, hard to believe they're oven BAKED rather than fried! Breaded white fish baked using a secret, dead easy method.
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The Easiest Crispy Pan-Seared Fish
Fish is notoriously tricky to pan-sear. It sticks to the pan or turns tough and stringy. This method—breading it on just one side—solves both of these problems with one easy stroke.
Crispy Chinese Rice Paper Wrapped Fish
5 ingredients is all you need to make these irresistible Crispy Chinese Rice Paper Wrapped Fish. Simple to make on a budget!
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Crispy Salmon with Steamed Bok Choy and Basil-Caper Relish
The key to perfectly crisp salmon skin is a low and slow rendering process to ensure that all excess moisture and fat are driven. The result is shatteringly crisp with a perfect medium-rare center underneath that pairs perfectly with a bright caper and basil relish.
How to cook fish with crispy skin - dry skin, salt it, cook in a hot pan with enough oil, and press down lightly to "set" the skin. Easy!
Serve With
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
Parmesan Roasted Green Beans
The most amazing way to cook fresh green beans - SUPER QUICKLY! Roasted Green Beans tossed with garlic, sprinkled with breadcrumbs and parmesan, then roasted OR broiled/grilled until the parmesan is golden and the green
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Cook's Illustrated's Sauteed Green Beans with Garlic and Herbs
The perfect green bean is nicely browned, with a still-snappy and fresh texture.
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Haricots Verts Amandine (French-Style Green Beans With Almonds)
Haricots verts amandine—the classic French dish of green beans with almonds—is an easy, crowd-pleasing side. But the difference between mediocre and great is a matter of technique.
Sautéed Green Beans with Garlic
Sautéed Green Beans with garlic is a wonderful, classic preparation for a green beans recipe. Totally delicious, quick and easy.
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Green Beans With Snail Butter From 'My Paris Kitchen'
Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans.
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Grilled Asparagus with Lemon and Crispy Bread Crumbs
Bright and easy, this vegan side pairs well with just about any meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.