Whitefish

Smoked whitefish is a staple in Jewish New York deli cuisine, sold alongside boiled bagels and lox. It’s a fairly mild fish, so when smoked it takes on a lot of flavor. Our recipes use this kosher smoked fish in everything from tartare to chowder—and offer several versions of classic whitefish salad. One of our favorites is chef Amy Thielen’s twist on a classic French brandade. She combines smoked whitefish with tender potatoes, fragrant herbs and Parmigiano-Reggiano, then serves it as a dip with crusty grilled bread. Get this recipe and more from Food & Wine’s guide to whitefish.

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Food & Wine: 5 Beautiful Dishes Made with Kitchen Scraps
5 Beautiful Dishes Made with Kitchen Scraps
Food waste is an epidemic. By some estimates, as much as one fifth of the world’s food is being wasted due to a combination of unnecessary disposal and over-consumption. Of course, much of this has to do with inefficiencies in food production and distribution, and larger structural problems in our food systems—but are there any steps we, as home cooks, can take in our own kitchens? Enter Scraps, Wilt & Weeds: Turning Wasted Food into Plenty, out now from Grand Central Publishing. Mads Refslund, half of the team behind legendary restaurant NOMA, and Tama Matsuoka Wong, author of Foraged Flavor, aim to give home cooks practical tips to get the most out of their groceries. Readers get a look at what Refslund calls the practice of “trash cooking” with simple, delicious recipes focused on commonly neglected ingredients: wilted greens, apple cores, coffee grounds and more. Here’s a sneak peek at the book: 5 recipes that call for creative recycling of kitchen scraps. —Hannah Walhout

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