Baked Bluefish

The first time I encountered bluefish was in the Massachusetts kitchen of my friend Jill. Her famously unflappable son John was practically beside himself with anticipation of diving into one of the fillets his mom had prepared.

Continue reading Baked Bluefish

Recently on Simply Recipes

  • Agua de Jamaica (Hibiscus Tea)

    Walk in to practically any taqueria in California and you’ll likely find super-sized containers of agua frescas, right next to the soda dispenser. The usual flavors are horchata (a sweet rice drink), tamarindo (from tamarind, and agua de jamaica (pronounced hah-MY-kah), an infusion of dried red hibiscus flowers.
  • Almond Pound Cake with Orange Glaze

    If you are looking for a special pound cake to prepare for a holiday gathering, consider this one! It is both dense and light, as all pound cakes should be; it’s rich with the aroma of almonds from the almond paste in the batter, and speckled with orange zest throughout. We’ve included a simple orange glaze though the cake stands perfectly well enough on its own without it.
  • As-You-Like-It Breakfast Casserole

    On vacation, 5 o’clock pm, having too much fun to realize that nothing has been planned for dinner, fridge mostly empty, remembering that uh oh, I’m the one in charge of feeding my friend’s children that night.
  • Crispy Hash Browns

    My father, being of the solid German stock that he is, is naturally a connoisseur of all things potato.
  • Artichoke Leek Frittata

    Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.
  • Artichoke Soup

    The foggy coastline of Northern California is artichoke country. Like finding small hole-in-the-walls that serve clam chowder in New England, here one can sometimes find local diners that sell delicious artichoke soup.
  • French Onion Soup

    The first is the stock. Your soup will only be as good as the stock you are using. This soup traditionally is made with beef stock, though sometimes a good beef stock can be hard to come by and expensive to make. If you use boxed stock, taste it first! If you don’t like the taste, don’t use it. (If you cook a lot of beef or beef roasts, save the scraps and freeze them to make a stock with later.)
  • Albondigas Soup

    Albondigas soup is a traditional Mexican meatball soup (“albondigas” means “meatballs” in Spanish) that my mother has cooked for our family for more than 50 years. It is our version of comfort food.
  • Chicken Fajitas

    Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese,
  • Roast Beef

    My mother knows a thing or two about cooking beef. She knows all of the cuts and the best way to prepare them. Perhaps it’s because she came of cooking age during a time when most neighborhoods still had local butchers who prepared the cuts themselves and freely shared information with customers about what to do with them.