While most people make a point to spend extra time with their families during the holidays, Carlos Perez, executive chef at 4 Eat and Drink in Farmington, doesn’t have to. He already spends most days ...

Steal This Recipe® Step by Step Instructions for The Quinoa Risotto:Warm half of the olive oil in a saucepan over low to medium heat. Add shallots and ham and toast for 2 minutes. Add quinoa and toast ...

I love the French term for whole monkfish tail, “gigot de mer,” which means “leg of lamb of the sea.” It’s an apt description for this meaty fish, which has a texture more akin to lobster than to ...

Peel all of the vegetable but keep them separate. In three separate small pots divide the chicken stock and add the separate veggies to the separate pots. Season with salt and white pepper and add 1 ...

When I was young, monkfish was mostly used to make fake scampi, and you could get it terribly cheaply. Now, it is rather more expensive, but a good tail, or gigot, of monkfish is still good value, as ...

It¹s sort of weird that Pierre Lurton, the president of Château d'Yquem, said that his favorite dish with old bottles of his famous sweet wine is sweetbreads (riz de veau). He said that he ...

T. Susan Chang is a New England-based freelance writer and a former Kellogg Food and Society Policy Fellow. She also is the Boston Globe's regular cookbook reviewer, and her articles on cooking, ...

In this special weekly feature, “Today” Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

With the summer crowds gone, it's time to go back to some of our favorite coastal spots. That has to include Jamestown Fish. Here, chef Matthew MacCartney prepares fresh seafood and grilled pizza just ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is readily ...