The inside info: Followers of this award-winning cookbook author keep up with his kitchen experiments in the weekly New York Times column, “The Minimalist.” For that column, Bittman develops recipes ...

Every chef dreams of having a fairy godmother, someone who can wave a magic wand and magically supply everything needed to make a dream restaurant come true. Alain Giraud got one. His Bastide, one of ...

Preheat the oven to 180 degrees. To make the fricassee of peas and bacon, heat a large pan and add the oil and butter. Fry the onions for two to three minutes until softened, then add the bacon ...

While most people make a point to spend extra time with their families during the holidays, Carlos Perez, executive chef at 4 Eat and Drink in Farmington, doesn’t have to. He already spends most days ...

Add Yahoo as a preferred source to see more of our stories on Google. Monkfish in Tomato-Garlic Sauce Monkfish are not pretty. With their needle-sharp teeth and heads that compose most of their bodies ...

I love the French term for whole monkfish tail, “gigot de mer,” which means “leg of lamb of the sea.” It’s an apt description for this meaty fish, which has a texture more akin to lobster than to ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

T. Susan Chang is a New England-based freelance writer and a former Kellogg Food and Society Policy Fellow. She also is the Boston Globe's regular cookbook reviewer, and her articles on cooking, ...

With the summer crowds gone, it's time to go back to some of our favorite coastal spots. That has to include Jamestown Fish. Here, chef Matthew MacCartney prepares fresh seafood and grilled pizza just ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is readily ...