The salmon croquettes here aren’t just good—they’re the kind of transcendent food experience that makes you close your eyes and savor each bite in reverent silence. The charming blue storefront with ...

A go-to bite for the uberrich, caviar is a delicacy most of us don't indulge in often. Here’s what makes those tiny fish eggs ...

Add salmon to bowl, mix well, and refrigerate 30 minutes. Preheat a grill to high (450°F to 550°F), or heat a grill pan over high, and brush grate with oil. Remove salmon from marinade.

Tinned fish has never been more popular, but how healthy is this new food trend? Here, registered dietitian-nutritionist ...

1. It's officially pasta salad summer, and there's no better way to celebrate than grilling up the best in-season produce and ...

A little whimsy with a lot of flavor, beer can chicken has been making its rounds on social media, and it's easy to see why.

Hetty Lui McKinnon takes one of my favorite fast ingredients, shelf-stable gnocchi, and makes it the base of a ...

Prepare the salmon Bring a pot of water to a boil. Arrange the salmon fillets in a deep skillet in a single layer. Add the wine, celery, onion, bay leaf and peppercorns and enough of the boiling ...

Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.

All you need are salmon fillets and store-bought Greek dressing for the juiciest, most flavor-packed salmon that pairs ...

There's no shortage of retro recipes worth revisiting during the warm summer months. Here are 15 vintage summer dishes that ...