It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

The bechamel I learned to make in restaurant school was not much different from what my dad always whisked up as gravy for biscuits: fat and flour cooked into a roux, boiled fast with milk and spiced ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Pedro Depina of Ettore’s is making ...

For the antiboise, mix all the ingredients together and heat up. Remove from fire just before it boils, and set aside. Season the sea bass and grill. When done, place in a pie tin and add the lemon ...

1. Wash, clean, and gut the sea bass. 2. With a sharp knife slice the fish firmly from the bottom, against the backbone and carefully remove the backbone (please refer to the video). 3. Lay open flat, ...

Grilled until tender and topped with a buttery garlic and caper sauce, the flavors of this Chilean sea bass dish are elegant enough to hold their own in any French restaurant.

'Sea bass is an exquisitely textured, sweet-fleshed fish that needs careful treatment in the kitchen. It should be plain baked to just ‘pearly’ in colour and served with very simple accompaniments.

There are recipes and cooking techniques that almost always elicit a cocked eyebrow from some readers. Anything deep fried is one. Cooking fish is another, especially grilling fish. And that is a ...

What He’s Known For: Simple Greek cooking over live fire; honoring the nuance and seasonal freshness that sets this cuisine apart. “SOURCING IS 80% of cooking,” said chef Doug Psaltis. “I learned that ...