Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or ...

It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

Sorry, but Chilean sea bass is a misnomer. It’s actually a Patagonian toothfish, but that’s a hard sell both at the fish market and at home. Invite your friends ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Pedro Depina of Ettore’s is making ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

Branzino is a popular fish for restaurants to serve whole, but the seafood delicacy is sometimes known as European sea bass. So what's the difference?

Uchiko recently opened in Plano, one of the new ventures from Hai Hospitality, led by James Beard Award-winning chef Tyson Cole. Cole started in the service industry as a dishwasher and never had ...