The powerful flavors in this tartare — often an appetizer at Queen St. Bar & Grill — come together in something like an exercise in restrained extremism. Mackerel is sometimes considered a “fishy” ...

From marinated and seared on the stove to wrapped in banana leaves and grilled, these are our favorite ways to cook with mackerel. Jodie Kautzmann is an editor, baker, and confectioner with more than ...

Welcome to The Best Things We Ate, a monthly column from Forbes Vetted where home and kitchen editor Amanda Arnold recalls the most memorable snacks, drinks and pantry staples she enjoyed over the ...

A variation on the classic French pommes dauphinoise. You might need some salad leaves, perhaps arugula or baby spinach, to wipe up the mustardy, smoky cream from your plate. Preheat the oven to 375°.

Food writer Mark Bittman once called mackerel the Rodney Dangerfield of fish—it gets no respect. I stand guilty; my true love of mackerel and other oily fish began only after trying some pickled ...

The lavish dose of cream turns this very fast weeknight dish into pure comfort. You may end up with a shocking amount of cream in your serving bowl, but it’s perfect for soaking up mashed potatoes, ...

Ari Kolender, the chef behind Found Oyster and Queen St., has a new cookbook: “How to Cook the Finest Things in the Sea.” Try three easy recipes from his book. You’ll be making scallop tostadas and ...

The following recipe and excerpt for Fried Rice with Peas, Carrots, Scallions, and Smoked Mackerel are from “The Fishwife ...