Rinse fish fillets under cold water, cut into 2-inch wide strips; place in a large bowl. Cover fish with buttermilk and mix with hands, cover and refrigerate. Let soak for 30 minutes to an hour before ...

Jan. 26—It used to be a regular Saturday meal in old New England, and of course, Maine. Salt codfish or slack-salted fish — like hake treated with a little less salt and not dried as hard as a shingle ...

Sweet lobster delicately scented with wood smoke and moistened with shallot butter, paired with crisp ribbons of cucumber. Creamy new potatoes and meaty shrimp lightly bound with a punchy herbal ...

Yoshoku — the category of Japanese versions of American and European dishes — has its roots in 19th century Tokyo, when internationalism was the cultural currency of the Meiji era. By 1900, tonkatsu ...