Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

Busy nights don’t have to mean bland or complicated meals. Seafood cooks quickly, offers great flavor with minimal effort, ...

This is a vivifying soup, good in warm or cold weather. The chile and ginger gently warm your mouth, while acidic tomatoes and tart tamarind come together in the delicate and fragrant broth, which, ...

If you’ve ever been intimidated by cooking fish at home, this recipe is about to become your new best friend. The gentle poaching method makes it practically impossible to end up with dry, overcooked ...

Mild white fish such as cod, haddock, or halibut simmers in an aromatic broth made from mild chiles in this stew. The pasilla chiles used here, the dried version of fresh chilaca peppers, are mildly ...