NYT Cooking: Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery.
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These kid-approved cod cakes are a fun and tasty way to enjoy fish. Serve it as an appetizer or main course. Kids love the easy texture and light flavor. As a bonus they are very allergy friendly: gluten-free, dairy-free, egg-free, and nut-free. “So these are crab cakes?” My husband asked. “No. As I already told...Read More »
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