Author: Robert Farrar Capon
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the...
Author: Pierre Franey
Author: Florence Fabricant
These take only 12 or 15 minutes to prepare and can be held in a 50-degree oven for an hour or so. Therefore it is most convenient to grill them two at a time.
Author: Jason Epstein
Author: Marian Burros
Author: Nigella Lawson
Author: Christopher Idone
Author: Florence Fabricant
Author: Molly O'Neill
Author: Moira Hodgson
Author: John T. Edge
Author: Moira Hodgson
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Marian Burros
Author: Sara Dickerman
Author: Marian Burros
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Barbara Kafka
Author: Robert Farrar Capon
Author: Molly O'Neill
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared...
Author: Molly O'Neill
Author: Moira Hodgson
Author: Marian Burros
Author: Bryan Miller
Author: Mark Bittman
Author: Marian Burros
Author: Bryan Miller
Author: Molly O'Neill
This delightful combination was a result of having enough leftover uncooked cod, aioli and cooked shelled favas for one person (me) the day after I'd made a fish soup for a dinner party. Now I think I...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Pierre Franey
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient...
Author: Melissa Clark
Author: Barbara Kafka
Author: Mark Bittman
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: Jacques Pepin