With today`s widespread concern over health and fitness, steaming foods makes sense for many reasons. Steaming is a fat-free method of cooking, and steamed foods, particularly vegetables, retain ...

Halibut is my lobster. Halibut is just what I want when there’s a special occasion or a celebratory meal to whip up. With its exceptionally firm, flaky flesh, it tastes best when you do as ...

Arrange the fish in an even layer in the basket and top the fillets with the mushrooms, evenly arranging them. Return the basket to the pot, cover and steam over medium until the fish flakes ...

You begin prepping your fish by scoring it, slicing deeply into the flesh. This will allow the marinade to penetrate to the core and for the fish to cook evenly.

Following up on his James Beard Award-winning cookbook “Milk Street: Tuesday Nights” in 2018, Christopher Kimball’s latest book is “Milk Street: The New Rules,” which challenges us to ...

Juicy Chef I hope you've all had a wonderful Easter break. I know fish featured prominently, and based on emails I have received, it continues to play a major role in your weekly meals ...

As always, the fresher the fish, the better the outcome, but the 15-minute dry cure here will help tighten the flesh of the fish, especially if the fillet had previously been frozen.

Carving the fish isn't a big deal. Begin by gently scraping off the skin from the top of the fish with a knife and discard it. Then, using a spoon and starting at the backbone edge, lift the flesh ...