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 ...

They are ubiquitous in Thai cuisine, but I’ve never really met a fish cake that I’ve liked, until now. Baked instead of fried and served with a punchy nuoc cham, this dish puts a healthy spin on an ...

Lent is a time when less can mean more, especially in the kitchen. Going without need not be faced with a frown. Let dietary restrictions spur creativity and boost flavor, however modest the meal.

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 ...

The cakes can be formed three to four days in advance and served either as a main course, or in smaller, bite-size cakes as an appetizer or hors d'oeuvre. Most other fish can be substituted for ...

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 ...

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 ...

Today’s recipe is Fish and Shrimp Cakes. You can think of these like crab cakes but made with a mix of cod and shrimp. These use panko breadcrumbs as one of the main binding ingredients and as a ...

Preheat oven to 200C. Cook the potatoes in a pot of salted, boiling water until tender. Strain and mash while still hot, until smooth. Meanwhile remove the skin from the fish. Using a fork, flake the ...