Tender sea bass steams in foil packets with buttery spinach, shallots, and white wine for a light, flavorful meal that’s ...

Sea bass acqua pazza is totally loved all over Southern Italy. Especially in those coastal spots where the freshest fish is ...

Over the years, I’ve shared through this column many main-course recipes for Rosh Hashanah, the Jewish New Year. Most of these have featured meats like beef brisket or short ribs, in preparations ...

In a medium bowl, combine the minced black olives, olive juice and vinegar. Whisk in the olive oil and grape seed oil in a slow, gentle stream. Season to taste with salt and pepper. 1. Wash and dry ...

Fill medium bowl with ice water. Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds. Drain, reserving 1/2 cup cooking liquid. Transfer parsley to ice water.

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 ...

A classic bar-side drink that I am very fond of is the Garibaldi. Made with Campari and orange juice, the bitter notes and fresh, frothy citrus blend perfectly. I’ve taken inspiration from this ...

Gnocchetti al nero di seppia, or squid ink gnocchi, is one of those dishes that just grabs your attention. Seriously good.