A sophisticated main course that's quick and easy to make. Accompany the fish with wild rice pilaf and steamed asparagus.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
This side dish is flavorful enough to also serve as a main course.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.