Starting with a tablespoon of ketchup, Pépin adds a dash of chili oil and about ½ teaspoon of toasted sesame oil to create the spicy-sweet glaze. This three-ingredient glaze can also be recreated ...

This baked salmon is topped with a crisp pistachio-panko crust scented with tarragon and orange zest. Served with a kale and orange salad, it’s finished with a tangy mustard vinaigrette that pulls ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

Note: From Nicole Vialles of Autignac, France. Preheat oven to 400 degrees. Cut the onion in quarters and slice thinly. In a saucepan, sauté sliced onion in the olive oil until the first slices start ...