Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Author: Adam Roberts
Author: Mauricio Velázquez de León
Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard...
Author: Lillian Chou
Author: Jennifer Martin
Author: Georgia Downard
Author: Scott Snyder
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Ann Boulard
Author: Peter Hoffman
Author: Molly Stevens
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Author: Nobuyuki Matsuhisa
Author: Adeena Sussman
Author: Rozanne Gold
Author: Dianne Jefferies
Author: Bon Appétit Test Kitchen