Grilled Turbot with Celery Leaf Salsa Verde
This recipe originally called for enveloping the fish in fig leaves. They permeate the flesh, giving it a nutty flavor, and serve as both a shield to protect the flesh and a beautiful platter. But we’ve simplified things so you can grill the fish in a foil... read more
Smoked Salmon with Salted Yogurt and Fennel
A chunk of smoked salmon is the heart of this refreshing, savory dish. You’ll pile crisp fennel onto a bed of lemony yogurt, then top the whole mix with a tangy mustard dressing. Ingredients 4 servings 1 cup plain whole-milk Greek yogurt 2 Tbsp. fresh lemon... read more
