1. Prepare the fish: chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each ...

After all that creamy soup last time around (Elia’s Mushroom Crème), I thought it was time for something that just screamed healthy! I poured through the Top Chef Cookbook and found Harold’s steamed ...

Rinse the fish under cold water, then pat dry with paper towels. If fillets are large, cut into serving-size pieces. Combine the lime juice, rum, ginger and garlic, and pour over the fish in a glass ...

Welcome to Deep Dish, a column in which we break down a stellar Phoenician dish. We’ll get into the nuances of what’s on the plate, right on down to the salt. We’ll plumb the finer points of the ...