The cover image on Eric Ripert’s latest cookbook, “Seafood Simple,” is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side ...

The first time I attempted butter poaching was during a cozy winter evening when I craved something special but didn’t want to venture out to a restaurant. As I watched the monkfish gently cook in the ...

It's easy to fall into habitual ways of cooking classic ingredients like fish, but if you're struggling to get fish meat to come out perfectly flaky and moist you might want to consider switching ...

Grouper is best for this recipe; fish with white, less-firm flesh are better steamed than poached in this method. From Ed Cheng of Glenn Dale. Ingredients 3 teaspoons Vietnamese fish sauce 1 ...

When it comes to cooking techniques, poaching — let alone cold water poaching — is considered the ultimate underdog. Yet, if you learn how to successfully poach fish, you can end up with delightfully ...