Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

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Stir salt and egg whites together in a large bowl. The consistency should make it easy to clump together. Place a third of the salt mixture in the middle of a sheet pan forming a shape slightly larger ...

This dish is one of my favorite summertime meals. It's full of fresh, seasonal produce like local, heirloom tomatoes and fragrant fennel. Searing fish quickly in a super-hot pan is one of my favorite ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. The fish ...

Greg James' recipes from the sea. Prepare stuffing by mixing cooked rice with bread crumbs, almonds, garlic, currants, an egg and lemongrass. Line fish cavity first with some sliced lime pieces, then ...

Add Yahoo as a preferred source to see more of our stories on Google. If you love potatoes and can't live without them for breakfast, lunch and dinner, then you're probably well acquainted with the ...

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