When you reconnect with an old friend you haven’t seen in a long time, it’s only natural that you want to make the occasion kind of special. Maybe have them for dinner. In this case, literally. After ...

So you’ve decided you want to switch to wild salmon. You swagger to the fish counter full of good intentions, ready to seal the deal. And then you take a look. Your jaw drops. Your eyes glaze over.

When you need a reset — after travel, or anytime — it doesn't hurt to go back to basics. What comes to mind right now is fish ...

Serves 4 as a main course or 6 as part of a larger spread Steamed fish is a classic of Southern Chinese cooking, but when I was a grad student, I didn't have space in the kitchen for the sort of ...

I am extremely particular about the way I like to cook my fish. I love a crispy-skinned fillet cooked in a skillet, but it inevitably splatters oil everywhere and is, well, a little stanky. And ...

1. Set the oven at 400 degrees. Have on hand a 2-quart baking dish. 2. In the dish, set the fish in one layer, skinned side up. Sprinkle with turmeric and a generous pinch of salt. Rub them into the ...

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 rethink the way ...

Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce, ...