Over the years, I’ve shared through this column many main-course recipes for Rosh Hashanah, the Jewish New Year. Most of these have featured meats like beef brisket or short ribs, in preparations ...

To prepare the baked sea bass fillets, first wash the vegetables. Start with the purple cauliflower, separate the florets (1) and divide them into smaller pieces (2). Do the same for the white ...

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This week Chef Brian Hayslip of Fjord Fish Market shows Tina Redwine how to make various seafood recipes. Rub sea bass fillet with olive oil and season with salt & pepper. Place all ingredients in ...

In a medium bowl, combine the minced black olives, olive juice and vinegar. Whisk in the olive oil and grape seed oil in a slow, gentle stream. Season to taste with salt and pepper. 1. Wash and dry ...

7 tablespoons butter 8 ounces white mushrooms, washed and sliced 1Â1⁄2 tablespoons honey 1 tablespoon fresh lime juice 1 tablespoon sherry vinegar 1 tablespoon soy sauce 2 hazelnuts 2 almonds 1 ...

Burdock has an earthy, nutty flavor. Substitution: Salsify, or even carrots or parsnips, makes a good substitute, and any bitter green—dandelion, red mustard or radicchio—will work fine in place of ...

There are recipes and cooking techniques that almost always elicit a cocked eyebrow from some readers. Anything deep fried is one. Cooking fish is another, especially grilling fish. And that is a ...

1. In a large bowl, rub fish fillets with 1 cup salt and ¼ cup sugar. Cover and allow to cure for 1 to 2 hours. 2. Meanwhile, in a small bowl, mix together onion, vinegar, 1 tablespoon salt, and ...

When I’ve got a big group of friends coming over for dinner, I’ll usually prepare a roast. Frankly, I’ll do the same thing even if I’m only cooking for our family of four. First, preparing large ...

Time: 20 minutes 1 1/2 to 2 pounds striped bass fillet, skin on or off 2 tablespoons extra virgin olive oil Salt and pepper to taste 12 roasted tomatoes (24 halves), with some juices (roasted garlic, ...

Carol Doumitt of the Oregon Bass and Panfish Club simply (and quite correctly) points out "For fish, you can't beat butter and lemon pepper." Their combination in a frying pan is the easiest possible ...