15 pieces of fish, the size of your palm (I use hake) 6-8 onions peeled and sliced into rings 1/2 a cup of water 1 cup of vinegar 5 bay leaves 1 tsp peppercorns 1 tsp coriander seeds 1/2 cup of sugar ...

Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout ...

Dust the fish pieces with flour, curry powder, and season with salt and pepper. Toss to coat evenly. Heat oil in a large frying pan. Shallow fry the fish for about 3 minutes on each side. Place on ...

Yom Kippur is a holiday for fasting, not for eating, though we certainly celebrate when the day is done and we can finally sit down at the table. Usually, we do it in the same way. Almost every Yom ...