Many of the most joyful times I have spent with my dad have been by the ocean — flying kites on the beach; digging for clams and cooking them for dinner; eating fish sandwiches at the bar of a ...

Olive oil and chile-fried eggs: Speaking of techniques for crispiness, Andy Baraghani fries eggs in olive oil until the ...

In this weeknight-friendly dinner, a bright, bold briny sauce, built on Castelvetrano olives, works its magic on two normally mild ingredients. By Melissa Clark I never appreciated leeks as a ...

Utilize your air fryer to make these these crispy cod strips that are the perfect size to stuff in a taco — with room for toppings Over the past 20 years, Janet McCracken has served as an editor, ...

This recipe is part of the L.A. Times’ Week of Meals series. The bright salsa verde to go with these croquettes makes great use of any lingering herbs in your fridge — add parsley, tarragon or basil ...

Fish-phobic in the kitchen? Chef Omar Flores, the driving force behind Driftwood, invites you to try one of his personal go-to dishes. For lean and luscious, he likes Bacalao en Salsa Verde so much, ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Grilled Fish Sandwiches with Salsa Verde. Tom McCorkle for The Washington ...

I never appreciated leeks as a vegetable — as opposed to an aromatic — until I ate them with vinaigrette in Paris during my college year abroad. At a tiny cafe that was halfway between my studio ...