Danny Garcia, reigning champion of “Top Chef” and the executive chef at Time and Tide restaurant in New York City, stops by ...

so much so that its most iconic dish, bouillabaisse — the quintessential fish and seafood stew — transcends the region and exists in the lexicon of broader French cuisine. For a culinary ...

This is a classic French technique and how we cooked all our fish to order back in my days at Pierre's Restaurant in Wellington. Use a trimmed plate-size fillet per person. Using a large pan you ...

A classic French fish soup, perfect for dinner parties. Marcus Wareing’s version is flavoured with smoked paprika, saffron and pastis, an aniseed-flavoured spirit. For this recipe you will need ...

WAYZATA – One of the dishes at French restaurant Bellecour is descended ... There, it is done with rouget – a Mediterranean fish otherwise known as red mullet. The fish lays in a white sauce ...