I am often asked if canned and fresh tomatoes can be used interchangeably in recipes. The answer: it depends. Canned tomatoes give off more liquid as they cook and also have liquid in the can.

This undated photo provided by America's Test Kitchen in March 2019 shows Braised Cod With Leeks in Brookline, Mass. This recipe appears in the cookbook "How to Braise Everything." (Daniel J. van ...

Heat the water with half the salt and the kombu. Bring to heavy simmer, not a boil. Gently place the cod fillets in the water and cook on simmer for 3-4 minutes (thin fillet) or 8-10 (thick fillets).

The only thing better than a good recipe? When something’s so easy to make you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and ...

Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and wellness. Previously a senior food editor at Well+Good and food editor at Food52, she's best known for ...

A brief stovetop braise is the perfect way to cook delicate white fish like cod, since it keeps the fish moist and silky while creating a sauce at the same time.

Quick-braised cod with herbed yogurt, in New York, Dec. 22, 2017. There are "fishy" fish, and then there are non-fishy fish. And with its mild, milky flesh, cod is one of the least fishy of them all. ...

Pour the sake into a large, deep skillet or flame-proof casserole. Add the ginger and fish fillets skin-side up. Cover and cook over high heat for 3 minutes. Add the sugar and cook over medium-high ...

A spicy, aromatic way with lentils that’s redolent of north African cuisine and that pairs wonderfully with white fish, and a rustic Italian pasta Like most people in 1980s Britain, I didn’t really ...