You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Few home cooks are brave enough to prepare monkfish liver in their own ...

8 bacon slices A garlic clove, crushed 1 head frisée Four six ounce Monkfish fillets 2 TB Canola oil Salt and Pepper Preheat oven 400. Cook bacon in skillet until cooked, but not crisp. Set aside on ...

Monkfish are not pretty. With their needle-sharp teeth and heads that compose most of their bodies, these toad-like fish are more than unappetizing — they're downright terrifying. But cleaned and ...

What better way to warm you up when it’s cold outside than with a fish stew! This week’s What’s Cooking comes to us from Johnny’s Luncheonette in Newton. Johnny’s Luncheonette uses any sturdy white ...

Spaghetti and meatballs isn’t just good comfort food, it’s the kind of food that you crave with a beautiful desperation, that you secretly prefer to those precious items on chic tasting menus, that ...

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 ...

No one knows how to cook like my friend Stephen Kelemen. He's got pots and pans hanging from wood beams in his kitchen of his house on the north fork of Long Island, rhubarb, mint and alliums of every ...

I can't think of anything I'd rather have than really good sushi and sashimi. But what about Japanese delicacies that venture far beyond raw fish, rice and seaweed? What about ankimo, the liver of a ...