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03/21/2013
Tommy's Pompano en Papillote
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Issue #155
01/09/2013
Salmon and Scallops à la Nage
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
10/30/2012
Pan Bagnat (Provençal Tuna Sandwich)
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Issue #150
10/29/2012
Pescao en Escabeche (Maricel E. Presilla's Fish with Escabeche Sauce)
In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh.
Issue #150
09/11/2012
Salmon Teriyaki
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Issue #150
09/11/2012
Sole Meunière
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
Issue #150
09/05/2012
Canh Chua Cá (Sour Fish Soup)
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
Issue #150
10/09/2012
Cacciucco (Tuscan Seafood Stew)
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Issue #110