Learn how to make pan-seared Chilean sea bass served with creamy garlic mashed cauliflower for a light yet luxurious meal.

IN summertime, a barbecuer’s heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes. That’s why we have barbecue books. The current crop shows the magnificent vitality of ...

1. Set the oven at 425 degrees. Oil a 12-inch baking dish that will hold the fish in one layer. 2. Set the fish in the dish, skin side down. Sprinkle the flesh side with olive oil, salt, and black ...

Potato-crusted sea bass with saffron sauce is a fantastic dish that will delight your taste buds. Sea bass is one of our ...

One of Chang’s favorite ingredients in his arsenal of flavor boosters is kombu, a dried kelp that’s typically simmered for stocks and soups. He pulverizes the kombu to a powder and blends it with ...

What could be more pedestrian -- and less glamorous -- than onions, carrots and celery? Yet mirepoix, the simple trinity of ordinary vegetables cut into even dice, forms the foundation of a tremendous ...

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.” Cook broccolini in a pot of boiling salted water just ...

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From childhood days, medical needs motivated Lucy Guldjian to master cooking skills, to experiment with healthful ingredients and culinary techniques. Guldjian grew up in Huntington Beach and is a ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you ...

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary. Prepare grill for medium-high heat; oil grate. Season bass inside and out with salt and pepper. Stuff bass with ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...