Author: Nancy Harmon Jenkins
Author: Jacques Pepin
Author: Robert Farrar Capon
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Charlotte Libov
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
Author: Craig Claiborne
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Daisann Mclane
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...
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Buy lamb steaks if you can -- though if you want to tack a bit, duck breasts also work quite well. While the garlic is poaching in its pan, fry the steaks...
Author: Nigella Lawson
Author: Bryan Miller
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Bryan Miller
Author: Marian Burros
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Barbara Kafka
Author: Leslie Kaufman
Author: Pierre Franey
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...
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...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
Author: Moira Hodgson
Author: Craig Claiborne
Author: Florence Fabricant
Author: Marian Burros
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish...
Author: Melissa Clark
Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp...
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Author: Moira Hodgson
Author: Mark Bittman