In a 6-inch sauté pan, add cooking oil over high heat. Season black cod with salt and pepper on both sides, then sear presentation side down. Add remaining 2 tablespoons of butter, letting it brown.
I have been making Martha Stewart recipes for years (well, decades)—some so regularly that I know them by heart. But somehow, I have never made Martha's Classic Eggnog, one of the most iconic holiday ...
There's no better treat than hot chocolate on a chilly, dreary day. While instant hot chocolate is fast, making it from scratch is also quick and easy and tastes much better. It doesn't take many ...