Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.
Chowhound on MSN
The 10-Minute Rule For Cooking Fish, Explained
With its delicate, flaky texture, fish is not an easy thing to cook, no matter the method. Luckily, the 10-minute rule makes ...
Kanan Badalov on MSN
Fish never turned out more delicious - yet healthy!
This recipe uses citrus and nuts to transform baked fish into something intense but clean. Acid breaks down the flesh just ...
Amy Reiley's Eat Something Sexy on MSN
Recipe for spicy Thai fish cakes
This recipe for a spicy version of fish cakes comes to us from Welsh Chef Emma Evans, founder of The Secret Supper Clwb. And ...
Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout ...
January in New Orleans is a curious time. The Christmas decorations are barely packed away, the last of the pecan pralines ...
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