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06/15/2012
Poisson en Papillote (Red Snapper Baked in Packets)
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
03/08/2002
Warm Salmon Filets with Fennel Emulsion and Provençal Olive Oil
Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for.
Issue #29
06/27/2012
Menu: A French Road-Trip Supper
Forget overpass rest-stops and limp fast food—the roadside eating along France's famous Route 7 takes the form of lush, flavorful bistro fare.
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