Every seafaring country has its favorite version of the fish cake, and I confess I love them all. This perfect marriage of convenience — yesterday's leftover cooked or smoked fish mixed with yesterday ...

Swedish chef Magnus Nilsson is the director of René Redzepi's MAD Academy in Copenhagen. He's known for his time as head chef of two Michelin-starred restaurant Fäviken in Sweden, which closed in 2019 ...

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 ...

Prepared in the classic Japanese style, ramen is a comfort dish loaded with flavor. It's no surprise the dish is surging in ...

Yotam Ottolenghi is a Jerusalem-born chef who showcases vegetables and co-owns 10 restaurants and delis in the U.K. and one in Switzerland. His 11 cookbooks have won many awards, including James Beard ...

Some things our mothers teach us are concrete: How to drive a car, read a W-2 form or hem a pair of pants. Other life lessons sneak up on us. My mother taught me to cook almost by osmosis. It was ...

When my family and I lived in Denmark, a favorite outing was to our local harbor, where the fish market sold fish cakes, or "fiskefrikadeller," created from the daily catches hauled in on the fishing ...

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Take a culinary tour of the West Coast with fresh fish tacos topped with crunchy slaw and spiced Mexican chocolate cake. "These tacos are fresh, light and always a crowd pleaser. Also, they're good ...