Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Salt cod appears on Christmas Eve tables throughout Mexico.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
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.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
This method of cooking a whole striped bass keeps it very moist.
Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.