To prepare the spaghettone with mullet ragù, first, take care of cleaning the fish: scale the mullets under running water (1) and cut the fins with scissors, then dry them well and obtain the fillets ...

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...

Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell. Cooked millet has a taste and aroma that’s subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first ...