Making shallow slashes in the skin helps the fish to cook more evenly and also makes it easy to check if it’s done. Grilled Whole
In order to achieve moist and flaky monkfish, we use the stovetop and oven to cook it to the ideal temperature. Pan-Roasted Monkfish with Oregano–
Mayonnaise helps the lemony coating adhere to the bluefish fillets and a little sugar speeds up the browning. Broiled Bluefish with Preserved Lemon and Zhoug
Starting cauliflower in a cold covered skillet allows the florets to gradually steam in their own moisture. Skillet-Roasted Cauliflower SERVES 4 to 6 FAST VEG
Tossing carrots with olive oil and a little brown sugar encourages them to brown in the oven. Spicy Roasted Carrots with Cilantro SERVES 4 to
Gently simmering a bright mix of spring vegetables amplifies their fresh flavors. Braised Asparagus, Peas, and Radishes with Tarragon SERVES 4 to 6 FAST VEG
For perfectly crisp-tender asparagus, we peel the bottom half of the stalks before roasting them in the oven. Roasted Asparagus SERVES 4 to 6 FAST
Deeply browning asparagus on just one side gives it great flavor while maintaining its crisp texture. Pan-Roasted Asparagus with Cherry Tomatoes and Kalamata Olives SERVES
Roasting fresh artichokes in a covered dish steams them to tenderness while concentrating their flavor. Roasted Artichokes with Lemon Vinaigrette SERVES 4 VEG WHY THIS
In Italy, pesto acts as a versatile condiment, dressing up a simple plate of pasta or adorning a piece of simply prepared fish, chicken, or