Poached fish is a far cry from boring when punchy puttanesca sauce enters the equation. The bold and briny trio of anchovies, olives and capers that’s a signature of the classic Neapolitan pasta sauce ...

FISH, hot or cold, is sound summer fare. In America it is too often baked or fried. Of course, baked, no fault can be found with a noble pompano or a buxom lady shad stuffed with her own eggs, a ...