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 ...

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 ...

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 ...

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 ...

Preheat the oven to 400 degrees. Season the monkfish with salt and pepper. Heat the oil in roasting pan over medium heat. Add the monkfish to the oil and sear for about three minutes on each side, ...

Peel the shallot and garlic. Wash and deseed the chilli. Roughly chop them all and pop them into a food processor. Pulse them until they are finely chopped and then transfer them to a bowl. Add the ...

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, ...

Peel all of the vegetable but keep them separate. In three separate small pots divide the chicken stock and add the separate veggies to the separate pots. Season with salt and white pepper and add 1 ...