IN THE PACIFIC NORTHWEST, halibut season begins in March and lasts until late summer, but halibut cheeks are a delicacy with which few people are familiar. Halibut cheeks have a distinctive texture, almost like a scallop, and they’re more forgiving than the fillets or steaks in terms of cooking time. While other cuts are easily overcooked, halibut cheeks still taste delicious with a few extra minutes of cooking time. Although halibut cheeks can be found in most fish shops and in the frozen food sections of many grocery stores nationwide, if you can’t find them, substitute halibut fillets cut into 3-ounce pieces. Halibut cheeks vary greatly in size; the smaller ones have more flavor. Serve three small cheeks per person. Adjust accordingly if you’re using larger cheeks.
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A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.