This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste.
This French dish is a delicate and delicious way to prepare salmon.
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
This dish is prepared with a luminous wine from Jurançon.
This is a specialty of Le Train Bleu in Paris.
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking.
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.