I have the fishmonger remove the fish’s head and skin. I remove the thick bone that runs down the middle of the fish and I cut the fish into 2 parts. After salting and peppering it, I rub mustard and ...

This was inspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla. Italians rarely douse the artichokes with lemon, as we do in Greece. Prepare the main dish: In a large, deep skillet or a ...

Monkfish, called rape (pronounced rah-pé) in Spain, is popular in soups in the Basque Country, where it is also called sapo. The recipe yields eight servings. You can slice one loin and chill the ...