The Atlanta chef Todd Richards says his mother made catfish on Fridays as part of her weekly rotation of dishes. She let the fish sit in cornmeal for about five minutes before frying, a technique that...
Author: Korsha Wilson
This is the ham that led directly to whatever childhood memory caused someone to combine ham and pineapple on a pizza. The sweet, slightly fiery and herbaceous crust on this salty haunch practically calls...
Author: Sam Sifton
Here is a recipe for trout like the one we ate in Maine. I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak....
Author: Tamar Adler