Yom Kippur is a holiday for fasting, not for eating, though we certainly celebrate when the day is done and we can finally sit down at the table. Usually, we do it in the same way. Almost every Yom ...

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 ...

2 tablespoons snipped fresh Italian parsley, thyme, oregano, basil and/or tarragon Instructions: Thaw fish if frozen. Rinse fish; pat dry. Section oranges over a medium bowl to catch juice. Reserve ...

1. In a microwave-safe bowl or measuring cup, combine the vinegar, water, sugar, and salt. Microwave on high for 2 to 3 minutes, or until the sugar and salt dissolve. 2. Stir in the onion. Microwave ...

As the cool breeze of autumn blankets the county, many outdoor lovers who spent the warmer months on the water fishing may begin to hang up their gear for a six-month break. Fishers in Lancaster ...

Pickled herring usually gets ignored because people assume it’ll taste fishy or the texture will be weird. But it’s cheap, convenient, and requires zero cooking. It can save dinner when you’re tired ...

Pickled fish, called dilis, is another common food in the Philippines often eaten with breakfast foods like garlic fried rice (sinangag) and can be cooked into the rice itself or served on the side.

Wasabi, that greenish Japanese horseradish familiar from sushi bars, has many more uses than just accompanying raw fish. It adds a spicy edge to all sorts of foods without the heaviness of bottled ...