This recipe is part of the L.A. Times’ Week of Meals series. The bright salsa verde to go with these croquettes makes great use of any lingering herbs in your fridge — add parsley, tarragon or basil ...

1. In a bowl large enough to hold all the ingredients, whisk the lime juice, vinegar, honey, sriracha, sesame oil, and salt. 2. Stir in the carrots, cucumber, cilantro, and mint. Taste for seasoning ...

Get wellness tips, workout trends, healthy eating, and more delivered right to your inbox with our Be Well newsletter. Have you ever heard someone say, “I don’t like fish—just salmon”? As a former ...

1. Cut the salmon into 1-inch chunks, then cut half of these into ½-inch pieces. (Keep separate.) Cut the white fish into 1-inch chunks. 2. In a food processor, combine the onion, parsley, and ...

Line a large baking sheet with plastic wrap. Coarsely grind fish in a food processor. Add onion, garlic, parsley, cilantro, cumin, salt, ginger, and pepper; blend well. Add matzo meal and egg; process ...

If you’re after meals that are rich in protein and full of flavor, fish is your best friend. From golden, crispy fish cakes to perfectly seared tuna that melts in your mouth, these recipes make ...

I was always a "grammy's girl" when I was little. My grandmother was an amazing baker and cook and she would have me help her when she was baking pies and cookies. She even bought me my own little ...

T. Susan Chang is a New England-based freelance writer and a former Kellogg Food and Society Policy Fellow. She also is the Boston Globe's regular cookbook reviewer, and her articles on cooking, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Fish cakes are something we should all know how make well. Done properly, they're a winner every ...