Steaming en papillote (cooking in a folded parchment-paper envelope) never ceases to enchant Daniel and Matt. The technique works well for almost any type of fish or for quick-cooking vegetables like ...

A sizzling drizzle of soy sauce, sesame oil and rice wine infuses the fish and wakes up the garnishes, releasing their aroma.

If you're afraid steaming will result in a tasteless flounder, think again. This method yields a tender, flaky fish with a ...

The first time I had to test a recipe for steamed fish was back in the ’80s, when I was working in the test kitchen at Gourmet magazine. And truthfully, the very idea seemed preposterous. Steaming ...

Baking, frying, and grilling are just some of the common ways to cook fish. In the vast world of Chinese cuisine, however, there's a method to cook the seafood that's traditional and not quite as ...

1 whole fish (trout, sea bass, etc.), roughly 1½ pounds, descaled and cleaned 1 bunch scallions, green parts cut into 3-inch pieces, white parts finely chopped 1 bunch cilantro, roughly chopped 1 ...

Recipe: Glazed salmon fillets and skin-on acorn squash team up deliciously Gretchen’s table: Cauliflower ‘steaks’ are tender on the inside and crispy on the outside 3 Super Bowl recipes from esteemed ...

In his view, seafood isn’t just delicious; it’s one of the smartest choices we can make for both personal health and the ...

Halibut is my lobster. Halibut is just what I want when there’s a special occasion or a celebratory meal to whip up. With its exceptionally firm, flaky flesh, it tastes best when you do as little as ...

Chef Daniel Holzman (creator of the Meatball Shop and Danny Boy’s Famous Original) and Matt Rodbard (James Beard Award-winning cofounder of the food site Taste), didn’t set out to write the ...