Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

Hardly anything is more luxurious than buttery, garlicky seared scallops. The golden-brown pillows of tender fish are highly regarded in seafood restaurants, usually sitting at the top tier of prices ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables, and richer, more refined and more labor-intensive affairs ...

A bowl of this stew is like a tiny little trip to the Mediterranean. It’s unbelievably easy, but I would serve it to guests in a heartbeat (and it would be a pretty special Mother’s Day lunch or ...

Preheat the oven to 375 degrees. Clean the fish without removing the head. Trim each fennel to just above the bulb, and wash. Heat about a tablespoon of olive oil into a saucepan, add baby fennel, and ...

I often have very mediocre results when cooking fish (consider it my very own kitchen nemesis). But I was inspired by Emeril Lagasse’s Fish Provencal, which seemed foolproof in its simplicity. That ...

1. In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander seeds ...

For a special family day, Beef Burgundy (see recipe) will please everyone. Serve it over (no-yolk) noodles with green peas (frozen), mixed greens and whole-grain bread. For dessert, angle food cake ...

Heat oven to 375 degrees on convection setting or 400 degrees on conventional. Cut the bell peppers in half through the stem; remove core and seeds. Cut into ¼-inch-wide slices. Put in a 13-by-9-inch ...

This 2018 photo shows a Provencal fish stew in New York. This dish is from a recipe by Katie Workman. (Carrie Crow via AP) A bowl of this stew is like a tiny little trip to the Mediterranean. It's ...