The bechamel I learned to make in restaurant school was not much different from what my dad always whisked up as gravy for biscuits: fat and flour cooked into a roux, boiled fast with milk and spiced ...

Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or ...

In a large saucepan combine shallots, wine, peppercorns, and brandy, and reduce until almost all liquid is absorbed or has evaporated. Add cream and reduce by half, then whisk in butter a little at a ...

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 ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

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 ...