The Challenge: Searing salmon fillets is tricky, to say the least. First, the fillets each have thick and thin sides that cook at different rates, the thin side often overcooking before the thick side ...

Filet mignon with Voronoff sauce is, well, legendary in classic French cuisine. And we're talking about where rich history meets bold flavor. This dish got its name in the early 20th century from ...

Fresh fish cooked on the grill is one of summer’s simple pleasures. All you need to do to make it delicious is season it with salt and pepper, cook it and finish with a squeeze of lemon juice. Dinner, ...

Salmon, whether farmed or wild, owes much of its popularity to the grill, but its tender flesh is perfect when combined with the best vegetables of the garden or market. You can explore the most ...

Dry, wet, dry. Those are the essential steps in breadcrumb coating. Whether it be chicken or fish fillets, a light dredge or dusting of flour is the first step, thus the “dry” term. Next the “wet,” a ...