Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

Stir salt and egg whites together in a large bowl. The consistency should make it easy to clump together. Place a third of the salt mixture in the middle of a sheet pan forming a shape slightly larger ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

Reviewed by Dietitian Annie Nguyen, M.A., RD Ina Garten appeared as a guest during "Hoda-bration," a special send-off for ...

Note: Looking for a lighter respite from your cold-weather meat-and-potatoes rut? Try this easy one-pan meal of hearty red snapper, golden potatoes and charred broccoli. If you don't have red snapper, ...

This oven-roasted snapper is a simple and delicious meal that is packed with flavour. The fish is oven-roasted with lemongrass and coriander until tender and flaky, then served with chilli, Asian ...

This dish is one of my favorite summertime meals. It's full of fresh, seasonal produce like local, heirloom tomatoes and fragrant fennel. Searing fish quickly in a super-hot pan is one of my favorite ...

Ina Garten stops by the TODAY kitchen to share her recipes for two Hoda-approved dishes: A mustard roasted red snapper with broccolini and rich lemon bars for dessert. Get the recipes! The Turmoil ...

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. The fish ...