so much so that its most iconic dish, bouillabaisse — the quintessential fish and seafood stew — transcends the region and ...
Danny Garcia, reigning champion of “Top Chef” and the executive chef at Time and Tide restaurant in New York City, stops by ...
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 ...