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.

Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

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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 ...

What was quite possibly the single best dish I’ve eaten this year came to my table as a bleak white mound that looked less like food than some kindergartner’s art project igloo. That it was wheeled ...

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 ...