I don’t get the hesitation over darker, oilier, “fishier” sort of fish. Bluefish, mackerel, herring, sardines — these are the flavorful dark meats to bland white meat chicken (of the sea). If you’re one who prefers full-flavored, juicy cuts like chicken thighs or pork shoulder instead of loin, you might find common ground in these highly undervalued types of fish. Then again, the fillet of bluefish I broiled here was so fresh, it tasted clean and just faintly of the … Read More
This side is: a) 100% vegetables b) 100% hearty c) oddly Christmasy-looking d) all of the above If you guessed “d,” then you hate these kinds of questions because you always know whoever’s posing it is trying to get you to say that. And I don’t blame you. But you’ve got to try these green beans to believe how true it is.