Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or ...

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 ...

A beautiful piece of fish at the seafood store or even the supermarket always seems to pack the promise of a quick elegant dinner. A lot of those fillets cook faster than plenty of other proteins, and ...

This is an archived article and the information in the article may be outdated.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 ...

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 ...

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. Grilled until tender and ...

1. Rub Each Piece of Stripped Bass with Mayo and Season with Tajin Spice Blend 2. Grill on Medium/Heat for 2 Minute Each side. Allow to Rest on Cooling Rack. 3. In a Pan, Over Medium Heat, Sweat ...

Aug. 20, 2004 -- Emeril Lagasse kicks up a grilled fish dish with an exciting salsa topping. Check out his grilled shrimp salad with avocados and oranges recipe too. Grilled Bass • Four 4- to 6-ounce ...

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 ...