Get Sohla’s recipe for Roasted Salmon With Dill and Cucumber Salad: https://nyti.ms/3VJDUVS
To anyone who’s terrified by the concept of cooking fish at home: this one’s for you.
In Cooking 101, Sohla El-Waylly, author of the cookbook “Start Here,” walks you through techniques and tips for becoming a better, more informed cook. This episode covers everything you need to know about fish, including a range of recipes.
Millie Peartree’s Coconut Curry Fish: https://nyti.ms/4aEZ3VB
Sam Sifton’s Fish Tacos: https://nyti.ms/4aGapsh
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Get Sohla’s recipe for Roasted Salmon With Dill and Cucumber Salad: https://nyti.ms/3VJDUVS
Sohla somehow manages to bridge high-level skills and a simple understanding of food and flavours. What a master!
I wish you had mentioned farmed vs wild. Wild salmon is so dry
swear I wish I had a chef friend smh..I just wanna be at there house for no reason Sohla tryna have some alone time w her partner Im just there ignoring all the u gotta leave signs eating up all the fish tacos spreading the dip on my taco lol
love Sohla yes
Thank you Sohla! I’m always inspired after these videos!!
That is chief curry powder and it is Trinidadian , not Jamaican
Three wonderful recipes! One question though — what can I substitute for the bell peppers, which I cannot eat? Turnips, cabbage, broccoli?
SOHLA 👑
Cook like a pro? Yes! 😀
Jamaican curry!
I love her. I want to try all of these now though, arghhh
My husband insists salmon only goes on the grill. I will have to get him to try this salmon recipe. It looks great.
Here for Sohla ❤
Fish mounger. That part lol!
I always ask the fishmonger to clean & scale the fish for me. Sure it's not that hard to do at home, but it does make a mess and then I have the mess in my own tiny kitchen and on my own apron. Much easier to have the fishmonger do it in their waterproof apron and their stainless steel workspace that they can hose down.
Thanks Sohla! Delicious 🎣 from beginning to end. I can’t wait to make all of these. The curry will be first since I already have that fish frozen in the freezer. Cheers! 👍
this series has changed my culinary habits SO much
You can always get really flaky fish by overcooking it. Most folks are accustomed to dry, overdone – flaky – fish. Getting it to the point where the flesh comes apart easily but remains soft and moist is worth the effort. An instant-read thermometer is your friend. Take it off the heat 3-4 degrees before it reaches your desired temperature. It will keep cooking on the way from the pan to the table.
Halibut, especially, is sublime when cooked to "just past raw," and turns in seconds to a dry, fibrous mass when cooked longer.
After watching this I feel like a pro-fish-ional
solha, you seem so likeable and genuine and sincere; i enjoy your videos and recipes.
Another inspiring and very well produced video from NYTimes cooking! Keep em coming for many many years!
She's literally the best
Sohla is a great teacher!! Another thoughtfully put together lesson!
We bought a case of wild caught salmon and have been looking for different ways to cook it. This video comes out right on time ❤
I need an ep with potatos
I don't eat fish, but Sohla is the best, so I'm watching this video for her 🙂
Gracias!
I'll have more please. More Sohla, of course. 😉
These all look so good! The dip sounds soo good! It would be fun to try tarragon instead of dill. Tarragon + salmon are 🎉
0:33 terrible pun I love it 10/10
Wonderful video for those who want to cook fish but are afraid! Sohla's charm and easy instructions make these recipes look doable. Bravo!
I gave this video a like just based on Sohla’s joke alone. Plus, I know it’ll be great bc she’s such a pleasure to watch❤
This series has been great. I bought your book for my son but I'm learning so much from it, myself!
The salmon dip looks simply delicious!
I LOVE THIS WOMAN AND HER HUSBAND!!!!!
Love your videos, Sohla. Thank you. Quick question: what brand are the black utensils that you use in your videos?