Note: From “The Bistros, Brasseries and Wine Bars of Paris,” by Daniel Young. Young calls for skin-on cod fillets but The Times’ Test Kitchen used the more widely available skinless. Bristol Farms ...

Chef Nobu Matsuhisa's iconic, buttery miso cod is both easy and elegant. This streamlined recipe delivers all the luxury and flavor in a fraction of the time. Japanese celebrity chef and restauranteur ...

Whizzed-up breadcrumbs from the end of a loaf can be stored in the freezer. As long as they’re very dry to begin with, you ...

Fish can feel intimidating to prepare, but while both salmon and cod can be made successfully at home, one variety proves a ...

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